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)
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Preparation
Step 1
Whisk first 10 ingredients in medium bowl to blend. DO AHEAD 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.
Step 3
Divide greens among 6 plates. Sprinkle cheese over greens. Ladle warm dressing and figs over salads and serve.