| Sunburst Salad with Stilton, dried Cranberries & Almonds | ||||||
| I found this salad online, from The Palace Cafe in Louisiana. I did some variations. This is a wonderful blending of sweet, hot and tart. | ||||||
| Ingredients: A bag of mixed salad greens 2 oz. dried cranberries 2 oz. almonds, sliced and toasted 1 tsp ground cinnamon 1 oz. vegetable oil salt and pepper to taste 2 oz. crumbled stilton 2 oz. port 2 oz. raspberry vinegar 1 tsp honey 1 oz. water 5-6 dashes of Tabasco |
Directions: Soak the cranberries in port in a small dish overnight. In a large mixing bowl, add the oil, water, vinegar, Tabasco and cinnamon and whisk until emulsified. Add the lettuces and toss. Season with salt and pepper. Divide the salad among four plates. Top evenly with crumbled stilton, cranberries with a little of the left over port and the almonds. Serve.
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