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Bon Appétit

Fig and Stilton Salad with Port Wine Dressing

3.9

(12)

"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.

Recipe information

  • Yield

    Makes 6 servings

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)

Preparation

  1. Step 1

    Whisk first 10 ingredients in medium bowl to blend. (Dressing can be made 3 days ahead. Cover and refrigerate.)

    Step 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.

  2. Step 3

    Divide greens among 6 plates. Sprinkle cheese over greens. Ladle warm dressing and figs over salads and serve.

TagsSaladPortAlcoholBeveragesAmericanFigFruitBlue CheeseCheeseDairyLeafy GreensVegetableStarterDinnerGluten FreeMake AheadEasySimmerBon Appétit
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