Green salad with port vinaigrette

Yield: 6 servings

Ingredients

• 6 cups assorted fresh summer greens (1 5 litres)
• ½ cup thin sliced red onion (125ml)
• ½ cup julienne red pepper (125ml)
• ½ cup julienne yellow pepper (125ml)
• 8 oz goat cheese (227g)
• ½ cup toasted pine nuts (125ml)

Dressing

• ½ cup ruby port (125ml)
• 3 tablespoons grape seed oil (45ml)
• 2 tablespoons balsamic vinegar (30ml)
• 1 tablespoon Dijon mustard (15ml)
• 2 tablespoons fresh basil torn or chopped (30ml)
• ½ teaspoon salt (2.5ml)
• 1 teaspoon cracked pepper (5ml)
• 1 teaspoon honey (5ml)

Directions

1. In a medium bowl combine all dressing ingredients and whisk together. You may also use a food processor for this.  Taste and adjust seasoning if necessary.
2. Place the greens, onions and peppers in a large serving bowl and toss gently.
3. Drizzle with one third of the dressing.  Top the salad with crumbled goat cheese and toasted pine nuts.  Add remainder of dressing and serve immediately.