Fig and Stilton Salad with Port Wine Dressing

Name: Fig and Stilton Salad with Port Wine Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 9-ounce package dried black Mission figs, stemmed, cut in half lengthwise (about 1 3/4 cups); 1 5-ounce bag mixed baby greens (about 10 cups loosely packed); 4 ounces Stilton cheese, crumbled (about 1 1/4 cups)

Servings: persons

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 9-ounce package dried black Mission figs, stemmed, cut in half lengthwise (about 1 3/4 cups)
1 5-ounce bag mixed baby greens (about 10 cups loosely packed)
4 ounces Stilton cheese, crumbled (about 1 1/4 cups)

1
Whisk first 10 ingredients in medium bowl to blend.
2
(Dressing can be made 3 days ahead.
3
Cover and refrigerate.)
4
Bring vinaigrette and figs to simmer in heavy large nonstick skillet over medium-high heat.
5
Simmer until dressing is slightly syrupy, stirring occasionally, about 8 minutes.
6
Cool slightly.
7
Season dressing to taste with salt and pepper.
8
Divide greens among 6 plates.
9
Sprinkle cheese over greens.
10
Ladle warm dressing and figs over salads and serve.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup ruby port, 1/4 cup dry red wine, 1/4 cup vegetable oil, 3 tablespoons balsamic vinegar, and more.

Yes, Fig and Stilton Salad with Port Wine Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!