Instructions: Combine Port and shallots in heavy small saucepan. Boil until liquid is reduced to 2 tablespoons, about 10 minutes. Add cranberries, oil and vinegar. Boil 3 minutes. Season vinaigrette with salt and pepper. Let cool slightly.

Combine greens in large bowl. Pour vinaigrette over greens and toss.

Sprinkle with cheese and nuts. Toss lightly and serve warm.

Serves 6.

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