Stilton and Cherry Salad With Cinnamon Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A sophisticated salad swiped (borrowed) from the book 'Sumptuous Suppers' by Rose Elliot. Note: Prep time does not include marinating Ingredients:
1/3 cup dried cherries |
2 tablespoons sherry wine or 2 tablespoons port wine |
1 large lettuce, torn or 1 large the equivalent in mixed salad green |
2 ounces stilton cheese, crumbled |
1/2 cup slivered almonds, toasted |
4 tablespoons olive oil |
2 tablespoons raspberry vinegar |
2 teaspoons superfine sugar (not icing sugar) |
1 teaspoon ground cinnamon |
tabasco sauce, salt and pepper to taste |
Directions:
1. Put the cherries in a small container and cover them with the sherry or port. Set aside to plump up - a few hours works well.
2. To make the dressing beat together the olive oil, raspberry vinegar, sugar, cinnamon and several drops of Tobasco (less if you don't want much of a kick) and some salt and pepper to taste.
3. Put the lettuce or mixed greens in to a bowl with the Stilton, almonds, cherries along with any remaining liquid.
4. Drizzle the dressing over the greens and toss to coat.
5. Serve at once.
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