|
 Serves
4
Time to prepare: 30 minutes
1 cup packed Blue Ribbon Orchard Choice
or Sun-Maid Calimyrna or Mission Figs
1⁄2 cup port
1 shallot, finely chopped or 1 clove garlic
1 teaspoon sugar
1 1⁄2 teaspoons finely chopped fresh rosemary or 1⁄2
teaspoon dried
2 tablespoons goat cheese
3 tablespoons finely chopped, roasted pistachios
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 tablespoons olive oil
12 ounces (about 8 cups packed) baby spinach leaves, stems
removed
1⁄2 cup (2 ounces) thin strips prosciutto
1⁄4 cup thinly sliced red onion
Salt and ground black pepper, to taste
Remove fig stems. Starting at
the stem end, cut an “X” three-quarters of way
to bottom of 8 figs. Finely chop remaining figs.
In small saucepan, combine whole and chopped figs, port, shallot,
sugar and rosemary. Cover and bring to boil; reduce
heat and simmer 1 minute. Remove from heat and set aside
for 10 minutes.
Meanwhile, moisten hands with water and form goat cheese into
8 small balls. Roll in chopped nuts. Cover and
chill until serving time. Into fig-port mixture in saucepan,
add balsamic vinegar, mustard, salt and pepper. Stir
in olive oil. Heat dressing just until warm. Combine
spinach, prosciutto and red onion in large bowl. Remove
whole figs from dressing and reserve; toss remaining dressing
and chopped figs with salad. Place salad on 4 small
plates. Fill whole figs with cheese balls and arrange
on plates.
|
| 
