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A plate of winter greens with Cranberry Port Vinaigrette, pistachio nuts and blue cheese.

Winter Greens with Cranberry Port Vinaigrette

Cranberry Port Vinaigrette served warm on winter greens is what I call a fancy salad. The creamy Cambazola cheese, crunchy pistachios and warm vinaigrette is a sensational combination.
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Course: Salad
Cuisine: Canadian
Keyword: cranberry port vinaigrette
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 8 people
Author: Cinde Little

Ingredients

CRANBERRY PORT VINAIGRETTE

  • 1 cup tawny port (or Ruby port)
  • ⅓ cup thinly, sliced shallots or white onion
  • 1 cup fresh cranberries
  • ⅓ cup olive oil
  • 3 tablespoon red wine vinegar
  • salt & pepper

SALAD

  • 8 cups assorted greens
  • ¼ cup shelled pistachio nuts
  • ⅔ cup your favourite blue cheese* (Cambazola)

Instructions

CRANBERRY PORT VINAIGRETTE

  • Boil port and shallots in a small saucepan to reduce slightly, about 15 minutes.
  • Add cranberries, oil and vinegar. Boil for 3 minutes. Season with salt and pepper. Let cool slightly.
  • Can be prepared one day in advance. Reheat before serving.

SALAD

  • Put greens and nuts in a large salad bowl.
  • Pour vinaigrette over greens and toss.
  • Portion salad onto plates and add cheese. Serve warm.

Notes

*Substitute the blue cheese with goat cheese if you must.