Peacock Garden Cafe
Pear and Blue Cheese Salad with Port Dressing

Port Dressing Ingredients:
1 quart port wine
4 ounces red wine vinegar
4 shallots, minced
3 cups olive oil blend
1 cup dried cherries

Instructions:
Reduce port in a saucepan over low heat with the cherries. Whisk together with remaining ingredients until well blended. Makes eight servings.

Salad Ingredients:
1 ounce romaine lettuce
1 ounce radicchio, sliced
1 ounce endive, cut into ½ inch pieces
1/2 pear, sliced
2 ounces walnuts, toasted and chopped
2 ounces blue cheese, crumbled
2 ounces port dressing
1 1/2 ounces dried cherries

Instructions:
Combine lettuces, dressing, half of the walnuts and blue cheese. Season with salt and black pepper and toss together. Plate salad and top with reserved blue cheese, nuts, and pear slices.

Peacock Café, 2889 McFarlane Road (at South Bayshore Drive); 305-774-3332.

Photo: Courtesy Peacock Garden Cafe