From Jennivine Restaurant

This warm salad is dressed with a British standby – Stilton cheese – but bits of juicy jicama and sorrel add Tex-Mex animation.

This is part of Jennie Messina's Rule Britannia dinner in Texas Monthly and goes with Beef Tenderloin w/Cayenne Sauce and Bourbon-Zapped Bread Pudding

• 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

1. 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.