Ingredients
- Port Vinaigrette, recipe follows
- 12 fresh figs
- 4 cups mesclun greens
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
- 4 ounces Stilton, crumbled
Directions
Place the vinaigrette in a large saute pan and bring to a simmer on the grates of the grill. Add the figs and cook for 1 to 2 minutes.
Toss the mesclun greens in a large bowl with the olive oil and season with salt and pepper. Transfer to a large platter and using a slotted spoon, place the figs on top. Sprinkle the salad with the Stilton and drizzle with some of the Port Vinaigrette.
Vinaigrette:
- 2 tablespoons olive oil
- 1/2 small red onion, finely chopped
- 2 cups Port wine
- 1/2 cup dry red wine
- 1 tablespoon molasses
- 3 tablespoons balsamic vinegar
- 2 teaspoons chopped fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 tablespoon walnut oil
Heat grill to high. Heat oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the Port and red wine and cook until thickened and reduced to 1/2 cup.
Transfer reduced wine mixture to a blender and add the molasses, balsamic vinegar, thyme and salt and pepper and blend until combined. With the motor running, slowly add the olive oil and walnut oil and blend until emulsified.
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By cspost
on December 05, 2010
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I also poached the figs in the simmering vinaigrette, and the salad was delicious. BUT, this is the most poorly written recipe I've ever seen! Crucial information stuck way at the end?? Do, by all means, make this salad, but please read the recipe all the way through (several times, maybe before you start - there is some deciphering to do.
By DrBugs
Boston, MA
on October 27, 2010
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The figs here are amazing! Instead of cooking the figs on a grill, I just "poached" the figs in the port vinaigrette for about 2-3 minutes. It was delish! I couldn't find Stilton, so I used blue cheese crumbles. The salad was great!
By SSMR
St. Louis, MO
on February 16, 2010
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This salad has a wonderful combination of flavors. It was so good, I wanted to keep eating salad and skip the rest of the meal. Tried it with figs and another time with pears - definitely liked the figs the best. If you don't think you like figs, you may change your mind after eating this salad. The Stilton plays in great, even if you are not a big blue cheese fan. If you are, throw in some extra Stilton.
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