Ingredients Jump to Instructions ↓

  1. 12 fresh figs

  2. 4 cups mesclun greens

  3. 2 tablespoons extra-virgin olive oil Salt and pepper

  4. 4 ounces Stilton , crumbled

  5. 2 tablespoons olive oil

  6. 1/2 small red onion , finely chopped

  7. 2 cups Port wine

  8. 1/2 cup dry red wine

  9. 1 tablespoon molasses

  10. 3 tablespoons balsamic vinegar

  11. 2 teaspoons chopped fresh thyme leaves

  12. 1/2 teaspoon kosher salt

  13. 1/4 teaspoon ground black pepper

  14. 1/2 cup extra-virgin olive oil

  15. 1 tablespoon walnut oil

Instructions Jump to Ingredients ↑

  1. Place the vinaigrette in a large saute pan and bring to a simmer on the grates of the grill. Add the figs and cook for 1 to 2 minutes. Toss the mesclun greens in a large bowl with the olive oil and season with salt and pepper. Transfer to a large platter and using a slotted spoon, place the figs on top. Sprinkle the salad with the Stilton and drizzle with some of the Port Vinaigrette. Heat grill to high. Heat oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the Port and red wine and cook until thickened and reduced to 1/2 cup. Transfer reduced wine mixture to a blender and add the molasses, balsamic vinegar, thyme and salt and pepper and blend until combined. With the motor running, slowly add the olive oil and walnut oil and blend until emulsified.


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