Ingredients:
2 tablespoons ruby port wine
1½ tablespoons vegetable broth
½ teaspoon arrowroot, dissolved in 1 teaspoon water
2 teaspoons red wine vinegar
2 teaspoons grapefruit juice
2 teaspoons olive oil
4 cups thinly sliced romaine lettuce, rinsed
1 pink grapefruit, peeled and cut into sections
1/3 cup crumbled Stilton cheese
1/3 cup chopped toasted walnuts
Directions:
1. Bring the port and broth to a boil in a small saucepan. Slowly add the arrowroot mixture; stir constantly until thickened, about 1 minute. Remove from the heat; stir in the vinegar and grapefruit juice and let cool completely. Gradually whisk in the oil.
2. Gently toss the romaine with the dressing in a large bowl. Arrange the lettuce on chilled plates; top with the grapefruit sections, cheese, and walnuts. Serve at once.
Serves 4