Louisiana Sunburst Salad (Creole) - cooking recipe

Ingredients

2 ounces dried cranberries
2 ounces ruby port
1 ounce vegetable oil
2 ounces water
2 ounces raspberry vinegar
1/8 teaspoon Tabasco sauce (or less)
1 teaspoon ground cinnamon
1 teaspoon granulated sugar
1 (24 ounce) package mesclun (baby lettuces)
1/4 teaspoon salt, to taste
1/8 teaspoon ground pepper, to taste
2 ounces Stilton cheese, crumbled (or blue cheese)
2 ounces almonds, sliced & toasted

Preparation

Soak cranberries overnight in the port wine.
The next morning, in a large mixing bowl, add oil, water, vinegar, Tabasco, cinnamon & sugar, & whisk until emulsified.
Add the lettuces & toss, then season with salt & pepper.
Divide the greens among 4 plates & garnish each with crumbled cheese, cranberries & almonds.