| Heat
oven to 400°. Spread hazelnuts in a single layer on a cookie
sheet. Toast hazelnuts in oven until golden, about 8 minutes.
Remove hazelnuts and place on a towel and cover. Rub the towel
between your hands to remove the outer skins on the hazelnuts.
Discard the hazelnut skins. Roughly chop hazelnuts.
In a
sauté pan over medium-high heat, add the balsamic vinegar
and the dried cranberries. Cook until the vinegar is reduced
by half and the texture of runny syrup, about 10 minutes.
Note: if the balsamic gets too thick, add a little water and
stir. The glazed cranberries will keep, covered and refrigerated,
for up to two weeks. Heat the glazed cranberries in a little
water in a sauté pan before service.
To prepare
the salad, place a portion of the mixed greens on serving
plates. Sprinkle with some of the toasted hazelnuts and the
Stilton bleu cheese. Drizzle the salad with some of the olive
oil and season with salt and pepper to taste. Spoon some of
the glazed cranberries around the plate.
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