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Sumptuous Suppers
by Rose Elliot
I adapted this salad from one served by Chef Robert Bruce in New Orleans. It has a very warming, festive feel.
Preparation 10 minutes, plus marinating
Serves 4



• 1/3 cup dried cherries
• 2 tablespoons sherry, port, or other fortified wine
• 1 large lettuce, torn, or about 12 cups mixed salad leaves
• 2 oz blue Stilton, crumbled
• 1/2 cup slivered almonds, toasted

For the cinnamon dressing
• 4 tablespoons olive oil
• 2 tablespoons raspberry vinegar
• 2 teaspoons superfine sugar
• 1 teaspoon ground cinnamon
• Tabasco, salt, and pepper, to taste


1. Put the dried cherries into a small container, cover with the sherry or port and set aside to plump up - if you can leave them for a few hours, so much the better.

2. To make the dressing, beat together the olive oil, raspberry vinegar, sugar, cinnamon, and several drops of Tabasco - enough to give it a good kick -  and some salt and pepper.

3. Put the lettuce or salad leaves into a bowl with the Stilton, almonds, and cherries, together with any of their liquid that remains. Drizzle over the cinnamon dressing and toss gently. Serve at once.

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