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Ingredients

• 1/3 c. ruby port
• 1/3 c. orange juice
• 1 c. pomegranate juice or possibly cranberry juice
• 1 tsp chopped garlic
• 1 Tbsp. chopped shallots
• 1 x egg yolk
• 2 Tbsp. red wine vinegar
• 1/2 c. safflower or possibly peanut oil
• 2 Tbsp. walnut oil
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 8 c. cleaned and torn romaine hearts
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 2 1/2 c. ruby red grapefruit segments abt 2 grapefruits
• 3/4 c. crumbled Roquefort cheese
• 3/4 c. walnuts lightly toasted,
•     and skins rubbed off
•     Seeds from 1 ripe pomegranate

Description

Combine The Port, Juices, And Garlic In A Nonreactive Saucepan. Bring To A Boil And Simmer Till Reduced To 1/3 C.. Put The Shallots In A Stainless Bowl, Strain The Reduction Over…

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