In readiness for Christmas, here is the Salad which I made last year and was a huge success. It serves 30 so adjust the ingredients to suit the numbers at your table.
360g slivered almonds
2 red onions, thinly sliced
500g crumbled blue cheese, such as Gorgonzola
2 kg mixed salad greens
For the Cranberry Dressing:
180ml red wine vinegar
300 ml extra virgin olive oil
90g fresh, dried (or thawed frozen) cranberries
3 tablespoons Dijon Mustard
2 tablespoons brown sugar
3 small clove garlic, minced
1.5 teaspoon salt
1.5 teaspoon freshly ground black pepper
6 tablespoons water
- Toast the almonds in a dry frying pan over medium heat - just stir frequently and keep a close watch so that they don't burn, or until nuts begin to brown.
- In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper and water. Process until smooth.
- In a large bowl, toss the almonds, onion, blue cheese and salad greens with the dressing until evenly coated.