Stilton and Cherry Salad With Cinnamon Dressing

• ¹⁄₃
  
  cup dried cherries
  
• 2
  
  tablespoons sherry wine or 2 tablespoons port wine
  
• 1
  
  large lettuce, torn or 1 large the equivalent in mixed salad green
  
• 2
  
  ounces Stilton cheese, crumbled
  
• ¹⁄₂
  
  cup slivered almonds, toasted
  

• For the dressing
  

• 4
  
  tablespoons olive oil
  
• 2
  
  tablespoons raspberry vinegar
  
• 2
  
  teaspoons superfine sugar (not icing sugar)
  
• 1
  
  teaspoon ground cinnamon
  
• 
  
  Tabasco sauce, salt and pepper to taste
  

directions

• Put the cherries in a small container and cover them with the sherry or port. Set aside to plump up – a few hours works well.
• To make the dressing beat together the olive oil, raspberry vinegar, sugar, cinnamon and several drops of Tobasco (less if you don’t want much of a kick) and some salt and pepper to taste.
• Put the lettuce or mixed greens in to a bowl with the Stilton, almonds, cherries along with any remaining liquid.
• Drizzle the dressing over the greens and toss to coat.
• Serve at once.