1/2 cup raspberry vinegar
1 eight-ounce package frozen raspberries
1 tablespoon whole black peppercorns
1 cup dry white wine
2 cups salad oil
Salt, to taste
4 ounces Stilton cheese
3/4 cup each crispy bacon bits, julienned jicama, sliced mushrooms, and thinly sliced red onions
1 head curly endive, roughly chopped
1 cup each sorrel leaf, mâche, arugula, and mesclun

To make dressing, combine first six ingredients in blender, purée until smooth, and heat on high in large sauté pan. Add cheese and stir until melted. Add bacon, jicama, mushrooms, and onions. Pour over greens, and serve immediately.

From Set to Fete Domain, November/December 1989