Cranberry Port Vinaigrette on Winter Greens is what I call a fancy salad, worthy of company. So when I found a few cranberries in my freezer after the holidays and a little piece of Cambozola cheese I had to make this winter salad.
It has a warm dressing made with port and fresh cranberries making this salad perfect for entertaining all fall and winter. Pistachio nuts add a nice crunch to the soft greens and a creamy blue cheese adds a richness that brings it all together.
So what are winter greens you ask? That would be greens available in the winter such as chard, collards, rapini and kale. However, I make this salad with any soft salad greens you like, a bag of spring mixed greens is just fine for me. But don’t use anything bitter like romaine lettuce, that needs a different kind of dressing to stand up to it.
Blue cheese is now known to be safe for a gluten free diet. The Canadian Celiac Association has a short paragraph on page 10 of this newsletter and The Spruce Eats has this extensive article titled Blue Cheese Is Gluten-Free: A Research Update.
However, if you don’t like blue cheese because it is made of mould and smells like stinky socks…that’s a different problem. You might consider Cambozola. This cheese is a delicious combination of creamy Camembert and Italian Gorgonzola. It is a mild, soft blue cheese and could be considered an introduction into the world of blue cheeses. But if blue just isn’t your thing substitute a creamy goat cheese and enjoy.
When I find a dressing like this in my fridge I experiment a little. I reheat the dressing in the microwave and toss it with any combination of lettuce and cheese I have on hand. I even take it in my lunch. Sometimes these new combinations are winners, other times they aren’t worth repeating. But I know I can always make the original recipe and it will be a fabulous salad.
In the comments below I’d love to hear if you tried this salad and how you changed it.
|CRANBERRY PORT VINAIGRETTE|
|1 cup tawny port|
|1/3 cup thinly, sliced shallots or white onion|
|1 cup fresh cranberries|
|1/3 cup vegetable oil|
|3 Tbsp red wine vinegar|
|salt & pepper to taste|
|8 cups assorted greens|
|1/4 cup shelled pistachio nuts|
|2/3 cup blue cheese or goat cheese|
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