1-1/3 cups dried tart cherries (about 6 ounces)
2/3     cup port wine
10      ounces thin-sliced smoked bacon
3        shallots, finely chopped ( ½ cup)
2        cloves garlic, minced
1/2     cup olive oil
1/3     cup red wine vinegar
1        tablespoon sugar
Salt and freshly ground pepper, to taste
1        head red leaf lettuce (10 cups torn)
1        head Bibb or Boston lettuce (6 cups torn)
1        cup pine nuts, toasted
8        ounces blue cheese, crumbled

In heavy small saucepan combine cherries and port. Bring to boiling over medium heat. Remove from heat; let stand until cherries swell, about 15 minutes (do not drain). Cook bacon in heavy large skillet over medium heat until crisp, about 8 minutes. Remove bacon from skillet; crumble, cover and chill until serving time. Drain off drippings, reserving 1 tablespoon. Cook shallots and garlic in the 1 tablespoon of drippings for 2 to 3 minutes or until tender. Carefully add oil, then vinegar and sugar. Cook and stir until sugar dissolves. Remove from heat and stir in cherry mixture. Season with salt and freshly ground pepper. (Dressing can be made ahead and refrigerated until serving time. Bring dressing to room temperature before serving.)

When ready to serve, tear salad greens into bite-size pieces and combine with toasted pine nuts in a large bowl. Pour the dressing over greens mixture; toss to blend. Top with blue cheese and crumbled bacon. Makes 8 servings.

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