Roasted Red Pepper Salad With Feta, Port And Spice Vinaigrette
- 1 cup ruby Port
- 1/3 cup Sherry wine vinegar
- 3 tablespoons sugar
- 1 piece cinnamon stick - (2" long)
- 1/4 teaspoon ground nutmeg
- 6 tablespoons vegetable oil
- 1 large red bell pepper
- 1 bag mixed baby greens - (5 oz)
- 3/4 cup crumbled feta cheese
Combine ruby Port, Sherry wine vinegar, sugar, cinnamon stick and nutmeg in heavy medium saucepan. Boil mixture over medium-high heat until sugar dissolves and mixture is reduced to 2/3 cup, stirring frequently, about 12 minutes.
Transfer mixture, including cinnamon stick, to blender. With machine running, gradually add vegetable oil and blend well. Strain vinaigrette into small bowl. (Vinaigrette can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Char red bell pepper over gas flame or in broiler until blackened on all sides. Enclose pepper in paper bag. Let stand 10 minutes. Peel and seed pepper. Cut into thin strips. Combine bell pepper strips, greens and feta in bowl. Toss with dressing to coat. Divide among plates and serve.
This recipe yields 4 servings.
At the restaurant, the salad also comes with feta croutons and a tomato-ginger chutney.