Watercress Salad with Port-Braised Figs and Pickled Onion

Name: Watercress Salad with Port-Braised Figs and Pickled Onion
Yield: 8 Servings
Ingredients: 1 tablespoon olive oil; 1 medium-size red onion, thinly sliced (about 2 cups); 1 tablespoon Champagne vinegar or white wine vinegar; 1 teaspoon sugar; 2 tablespoons red wine vinegar; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1/8 teaspoon sugar; 1/4 cup grapeseed oil or vegetable oil; 2 tablespoons extra-virgin olive oil; 1 750-ml bottle ruby Port; 1 pound dried black Mission figs, stems removed, figs halved; 3 bunches watercress, thick stems removed (about 8 cups); 6 heads of Belgian endive, trimmed, cut crosswise into 1/4-inch-thick slices

By Josie Le BalchPhotographer Nigel Cox

December 14, 2008

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Recipe notes