Skip to main content
Epicurious
Bon Appétit

Winter Greens with Cranberry-Port Vinaigrette

4.5

(16)

Recipe information

  • Yield

    Serves 6

Ingredients

1 cup tawny Port
1/3 cup packed thinly sliced shallots
1 cup fresh cranberries
1/3 cup safflower oil
3 tablespoons raspberry vinegar or red wine vinegar
8 cups assorted greens (such as escarole, red leaf lettuce and  Belgian endive), torn
2/3 cup crumbled Stilton cheese
1/4 cup crumbled pistachios

Preparation

  1. Step 1

    Combine Port and shallots in heavy small saucepan. Boil until liquid is reduced to 2 tablespoons, about 10 minutes. Add cranberries, oil and vinegar. Boil 3 minutes. Season vinaigrette with salt and pepper. Let cool slightly.

    Step 2

    Combine greens in large bowl. Pour vinaigrette over greens and toss. Sprinkle with cheese and nuts. Toss lightly and serve warm.

TagsSaladPortAlcoholBeveragesCranberryBerryFruitCheeseDairyPistachioNutLettuceLeafy GreensVegetableEscaroleChicoryEndiveSideDinnerGluten FreeVegetarianWeeknight MealsSimmerWinterBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.