Valley Fig Growers
Arugula and Escarole Salad with Blue Cheese, Figs, and Warm Port Dressing
Ingredients
- 1⁄3 cup port
- 1⁄2 teaspoon sugar
- 4 ounces Blue Ribbon Orchard Choice or Sun-Maid Figs (6 large or 12 small), stems removed
- 2 tablespoons balsamic vinegar
- 2 medium shallots or 1⁄4 small red onion, minced (about 3 tablespoons)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄4 cup extra-virgin olive oil
- 2 large bunches arugula, washed, dried, stems trimmed, and leaves torn into bite-size pieces (about 3 cups, loosely packed)
- 1 medium head escarole, washed, dried, and torn into bite-size pieces (about 6 cups, loosely packed)
- 1⁄4 pound blue cheese (preferably Roquefort or Stilton), crumbled
Directions
- Bring port, sugar, and figs to boil in medium saucepan over high heat. Cover pan, reduce heat to low, and simmer until figs are very soft but not mushy, about 15 minutes. Reserving liquid in pan, remove figs with slotted spoon and, when cool enough to handle, quarter and set them aside.
- Whisk vinegar, shallots, salt, and pepper into port; gradually whisk in oil. Return figs to dressing and reheat over medium heat, stirring occasionally, until warm but not steaming.
- Toss greens and warm dressing to coat in large mixing bowl. Divide dressed greens among 6 serving plates, sprinkle with a portion of blue cheese, and serve immediately.
NOTES: Tossing cool, crisp greens with a warm dressing or a single hot ingredient can create a great winter starter. Often, however, these salads can be bland or soggy or both. To avoid these problems, use greens that have hardy textures and assertive flavors.
The crisp texture of greens such as escarole, radicchio, arugula, and watercress can withstand a dousing with warm dressing or the addition of a hot ingredient without becoming so wilted they are no longer pleasurable, and their assertive flavors become pleasantly subdued, yet not overpowered.
The combinations of greens in the recipes below are interchangeable and can be mixed and matched to suit taste and availability. The total quantity of greens in each salad should be about nine cups, measured loosely packed after stemming.
Recipe source: America’s Test Kitchen. Valley Fig is a proud sponsor of the America’s Test Kitchen.
Nutrition Information
amount per serving
- Calories 245
- % Calories from Fat 55%
- Fat 15
- Cholesterol 17
- Protein 6
- Carbohydrates 19
- Fiber 5
- Iron 2
- Sodium 459
- Calcium 212
- Potassium 408
