Ingredients
1/2 cup dried cranberries1/2 cup port wine1 small red onion, finely chopped2 tablespoons balsamic vinegar1/2 teaspoon sugar1/8 teaspoon salt1/8 teaspoon pepper3 tablespoons olive oil1 package (6 ounces) fresh baby spinach5 bacon strips, cooked and crumbled1/4 cup walnut halves, toasted1/4 cup cubed Gouda cheese
Preparation
In a small saucepan, combine cranberries and wine. Bring to a boil; cook for 4-5 minutes or until plumped. Set aside to cool. Drain cranberries, reserving liquid; set aside.
Return reserved liquid to saucepan; add the onion, vinegar, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until onion is tender. Remove from the heat. Cool slightly; whisk in oil.
In a large bowl, combine the spinach, bacon, walnuts, cheese and cranberries. Drizzle with onion mixture; toss to coat.
