Crimson Greens

Ingredients

• 4 teaspoons almonds toasted sliced
• 0.5 pound boston lettuce leaves loosely packed
• 1 tablespoon cornstarch 
• 2 tablespoons cooking wine dry white
• 2 tablespoons juice of lemon 
• 2 cups orange sections fresh
• 0.8 cup raspberries fresh
• 2 tablespoons rice vinegar 
• 3 tablespoons sugar 
• 1 tablespoon vegetable oil 
• 1 cup water 
• 3 cups watercress sprigs loosely packed

Equipment

• bowl
• sauce pan
• sieve

Directions

1. Combine first 8 ingredients in a small saucepan. Bring mixture to a boil over medium-high heat, stirring constantly; boil 1 minute.
2. Pour mixture through a wire-mesh strainer into a small bowl or jar, pressing mixture against sides of strainer with back of spoon; discard seeds and pulp. Cover and chill.
3. Arrange lettuce leaves evenly on 6 salad plates; arrange watercress sprigs and orange sections evenly over lettuce.
4. Drizzle 1/4 cup raspberry mixture over each salad; sprinkle evenly with almonds.