2 tablespoons dried cherries or cranberries, coarsely chopped
1 tablespoon honey
2 tablespoons red wine vinegar or raspberry vinegar
2 teaspoons Dijon mustard
1/2 cup canola oil
Salt and freshly ground pepper
1 tablespoon unsalted butter, softened
3 slices firm white sandwich bread, crusts removed, bread cut in half to make
1/4 pound Roquefort or Gorgonzola cheese
6 cups mixed bitter greens, such as radicchio, escarole and arugula
2 Belgian endives, cored and thinly sliced crosswise
Preheat the oven to 350°. In a small saucepan, combine the beer with the shallots, dried cherries and honey and bring to a boil over high heat. Reduce the heat to moderate and simmer, stirring occasionally, until the beer has reduced by half, about 5 minutes. Remove from the heat and let cool to lukewarm.
In a medium bowl, whisk the vinegar with the mustard. Whisk in the beer reduction, then gradually whisk in the canola oil. Season the cherry beer vinaigrette with salt and pepper.
Lightly butter the bread triangles on both sides and toast in the oven until golden. Depending on the consistency of the cheese, crumble or spread it on the toasts.
Add the greens and endives to the vinaigrette and toss to coat. Arrange the salad on plates, garnish each with a cheese toast and serve.
Beer Drink some of the cherry-flavored beer used in the vinaigrette to tone down the saltiness of the Roquefort cheese.