- 1 cup tawny Port
- 1/3 cup packed thinly sliced shallots
- 1 cup fresh cranberries
- 1/3 cup safflower oil
- 3 tablespoons raspberry vinegar or red wine vinegar
- 8 cups assorted greens (such as escarole, red leaf lettuce and Belgian endive), torn
- 2/3 cup crumbled Stilton cheese
- 1/4 cup crumbled pistachios
- Combine Port and shallots in heavy small saucepan. Boil until liquid is reduced to 2 tablespoons, about 10 minutes. Add cranberries, oil and vinegar. Boil 3 minutes. Season vinaigrette with salt and pepper. Let cool slightly.
- Combine greens in large bowl. Pour vinaigrette over greens and toss. Sprinkle with cheese and nuts. Toss lightly and serve warm.