Fig and Stilton Salad with Port Wine Dressing

Fig and Stilton Salad with Port Wine Dressing

Info

Rating
Calories
271.0
Protein
5.0
Sodium
242.0
Fat
19.0

Description

"I spent a weekend in North Carolina's Blue Ridge Mountains," writes Elizabeth Haworth of Columbia, South Carolina. "The Riverwood restaurant in Blowing Rock was a real treat—I especially enjoyed their fig and Stilton salad with Port dressing. Would the chef share the recipe for this unusual salad?"

Ingredients

3/4 cup ruby port
1/4 cup dry red wine
1/4 cup vegetable oil
3 tablespoons balsamic vinegar
2 tablespoons hazelnut oil or walnut oil
1 tablespoon sugar
1 tablespoon red wine vinegar
1/2 tablespoon Worcestershire sauce
1/2 tablespoon mild-flavored (light) molasses
1/4 teaspoon onion powder
1 9-ounce package dried black Mission figs, stemmed, cut in half lengthwise (about 1 3/4 cups)
1 5-ounce bag mixed baby greens (about 10 cups loosely packed)
4 ounces Stilton cheese, crumbled (about 1 1/4 cups)

Directions

  1. Whisk first 10 ingredients in medium bowl to blend. (Dressing can be made 3 days ahead. Cover and refrigerate.)
  2. Bring vinaigrette and figs to simmer in heavy large nonstick skillet over medium-high heat. Simmer until dressing is slightly syrupy, stirring occasionally, about 8 minutes. Cool slightly. Season dressing to taste with salt and pepper.
  3. Divide greens among 6 plates. Sprinkle cheese over greens. Ladle warm dressing and figs over salads and serve.

Tags

    Salad Cheese Fruit Leafy Green Blue Cheese Dried Fruit Fig Port Fall Winter Bon Appétit
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