Green Salad w/ Blue Cheese, Dried Cherries, & Port Wine Dressing

By annekeeney

Ingredients

• 1 1/3 dried tart cherries (6 oz.)
• 2/3 c. port wine
• 10 oz. thin sliced smoked bacon
• 3 shallots, finely chopped
• 2 cloves garlic, minced
• 1/2 c. olive oil
• 1/3 c. red wine vinegar
• 1 T. sugar
• Salt and freshly ground pepper
• 1 head red leaf lettuce (torn)
• 1 head Bibb or Boston lettuce (6 c., torn)
• 1 c. toasted pine nuts
• 8 oz. Blue Cheese, crumbled

Details

Servings 8

Preparation

Step 1

-In a small, heavy saucepan, combine cherries and port. Bring to boil over med. heat. Remove from heat; let stand until cherries swell, about 15 minutes (Do not drain)
Cook back on in lg., heavy skillet over med. heat until crisp, about 8 mins. Remove bacon from skillet, crumble, cover and chill until serving time. Drain off Drippings, reserving 1 T. , Cook shallots and garlic in the 1 T. of drippings for 2-3 minutes or until tender. Carefully add oil, then vinegar and sugar. Cook and stir until sugar dissolves. Remove from heat and stir in cherry mixture.Season with salt and freshly ground pepper (Dressing can be made ahead and refrigerated until serving time Bring dressing to room temperature before serving)

-When ready to serve, tear salad greens into bite sized pieces and combine with toasted pine nuts in lg. bowl. Pour dressing over greens mixture; toss to blend Top with blue cheese and crumbled bacon.