Sunburst Salad Recipe

Soak cranberries

Place 3 tablespoons dried cranberries in a small bowl. Pour 3 tablespoons ruby port over them, stir to combine, and let sit at room temperature for at least 30 minutes (up to 2 hours) to plump and absorb flavor. Drain lightly before using, reserving a tsp of the soaking liquid for the vinaigrette if desired.

Combine ingredients

In a jar or small bowl, add 2 tablespoons sherry (or red wine) vinegar, 1 tablespoon fresh orange juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon grated garlic, 1 teaspoon ground cinnamon, 3 drops Tabasco, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Emulsify

Whisk or shake vigorously while streaming in 4 tablespoons extra-virgin olive oil until the dressing is smooth and slightly thickened. Taste and adjust: add a few drops more Tabasco for heat, a pinch more salt to brighten, or the reserved teaspoon of port-soaking liquid for a subtle fruit note. Refrigerate up to 3 days; bring to room temperature and shake well before using.

Toast almonds if not using pre-roasted: place 1 tablespoon sliced almonds in a dry skillet over medium heat and toast 2–3 minutes, shaking occasionally, until fragrant and golden. Transfer to a plate to cool.

Prepare orange segments: using a sharp knife, cut away the peel and pith from 1 orange, then slice out the segments between membranes (supremes). Reserve any juices to add to the dressing if desired.

In a large mixing bowl, place 5 cups of spring mix. Add the drained port-soaked cranberries and toasted almonds.

Drizzle about half of the Cinnamon-Tabasco Vinaigrette over the greens (start with 1–2 tablespoons), then gently toss with tongs to coat evenly. Add more dressing if needed — the goal is an even light coating, not overly wet leaves.

Divide dressed greens onto plates. Scatter orange supremes over the top, then sprinkle 3 tablespoons crumbled blue cheese evenly across the salads.

Finish with a light grind of black pepper and a small pinch of fine sea salt over each serving. If desired, drizzle a few extra drops of vinaigrette or a tiny splash of the reserved port-soaking liquid for extra shine and flavor.

Serve immediately.