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Fig And Stilton Salad With Port Wine Dressing


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  • 3/4 cup ruby port
  • 1/4 cup dry red wine
  • 1/4 cup vegetable oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons hazelnut oil or walnut oil
  • 1 tablespoon sugar
  • 1 tablespoon red wine vinegar
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 tablespoon mild-flavored (light) molasses
  • 1/4 teaspoon onion powder
  • 1 package dried black Mission figs - (9 oz) stemmed, and cut in half lengthwise - (abt 1 3/4 cups)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 bag mixed baby greens - (5 oz) (about 10 cups loosely packed)
  • 4 ounces Stilton cheese crumbled


Servings 6


Step 1

Whisk first 10 ingredients in medium bowl to blend. (Dressing can be made 3 days ahead. Cover and refrigerate.)

Bring vinaigrette and figs to simmer in heavy large nonstick skillet over medium-high heat. Simmer until dressing is slightly syrupy, stirring occasionally, about 8 minutes. Cool slightly. Season dressing to taste with salt and pepper.

Divide greens among 6 plates. Sprinkle cheese over greens. Ladle warm dressing and figs over salads and serve.

This recipe yields 6 servings.

The sweet-tart dressing paired with creamy Stilton cheese strikes a great balance in this winter salad.

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