Figgy Salad

By seo53

Ingredients

• 4 ounces small Mission figs
• 1/2 cup ruby port
• 1/2 teaspoon sugar
• 1 ounce (about 2 tablespoons) filberts (also called hazelnuts)
• 2 tablespoons balsamic vinegar
• 1 large shallot, minced by hand or in a small food processor
• 2 ounces Chevre, softened and sliced
• 1/4 cup olive oil
• 1/4 teaspoon salt
• freshly ground black pepper to taste
• 8 cups field greens (baby variety) rinsed, drained, patted dry, wrapped in paper towels, and chilled

Details

Servings 6

Preparation

Step 1

Cut the stems off the figs, rinse them, and pat dry. Place them in a small saucepan with the port and sugar and bring to a simmer over medium heat. Cover the pan, lower the heat to the lowest setting, and simmer gently for about 10 minutes, or until figs are soft. Drain the figs reserving the cooking liquid. Allow the figs to cool, then slice them into quarters and set aside.

Using a wide frying pan, toast the filberts over medium heat, stirring frequently, until they emit a nutty smell, about 5 to 10 minutes. Remove them from the heat, and when they are cool coarsely chop them.

Reheat the cooking liquid over low heat and stir in the vinegar, shallot, chevre,oil, and seasonings. Add the figs and raise the heat to medium low. Stir the dressing until the cheese is completely melted.

Toss the field greens with the warm dressing and sprinkle the nuts on top. Serve immediately