Fig and Stilton Salad with Port Wine Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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? The sweet-tart dressing paired with creamy Stilton cheese strikes a great balance in this winter 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.
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