For the salad:
Arrange the greens on 6 large plates. Arrange each of the other ingredients in separate clusters on the greens. Serve with small pitchers of vinaigrette alongside.

For the vinaigrette:
In a nonreactive saucepan, boil the red wine until it has reduced to 1/2 cup. Cool. In a blender, puree the reduced wine, sugar, lemon juice, shallot, garlic, mustard, salt, pepper and thyme. Gradually add the oils. Keep the dressing refrigerated in a sealed container or bottle for up to one week. Shake well before serving.

Serves 6.