Mixed Greens With Fig and Wine Dressing Recipe

Name: Mixed Greens With Fig and Wine Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 fresh figs, stemmed and halved (recipe asks for Calimyrna, but I used Mission Figs); 1 ¾ cups dry red wine, yummmm (I used and Argentina Mendoza (Los Liebres); ⅔ cup extra virgin olive oil; ¼ cup brown sugar; 2 tablespoons red wine vinegar; salt and pepper; 1 (5 ounce) bag mesclun (any spring greens salad mix works well) or 1 (5 ounce) bagherb mixed salad greens (any spring greens salad mix works well); 4 ounces manchego cheese, shaved; 1 cup hazelnuts, toasted and chopped; 4 fresh figs, thinly sliced lengthwise

Servings: persons

9 fresh figs, stemmed and halved (recipe asks for Calimyrna, but I used Mission Figs)
1 ¾ cups dry red wine, yummmm (I used and Argentina Mendoza (Los Liebres)
⅔ cup extra virgin olive oil
¼ cup brown sugar
2 tablespoons red wine vinegar
salt and pepper
1 (5 ounce) bag mesclun (any spring greens salad mix works well) or 1 (5 ounce) bagherb mixed salad greens (any spring greens salad mix works well)
4 ounces manchego cheese, shaved
1 cup hazelnuts, toasted and chopped
4 fresh figs, thinly sliced lengthwise

1
Add 9 figs and wine to sauce pan.
2
Bring to a boil.
3
Lower the heat and simmer for 15 minutes, stirring occasionally.
4
Let cool for 10 minutes.
5
Using a blender, puree the fig mixture.
6
Add the olive oil, brown sugar, vinegar and 1 teaspoon salt and blend until smooth.
7
Season with freshly ground pepper.
8
Place the greens, toasted hazelnuts and Manchego cheese shavings in a large bowl.
9
Mix the dressing in with the salad to taste and toss well -- Top with fresh figs slices and more Manchego cheese/hazelnuts.

521

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 10 ingredients. The key ingredients include: 9 fresh figs, stemmed and halved (recipe asks for Calimyrna, but I used Mission Figs), 1 ¾ cups dry red wine, yummmm (I used and Argentina Mendoza (Los Liebres), ⅔ cup extra virgin olive oil, ¼ cup brown sugar, and more.

Yes, Mixed Greens With Fig and 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!

Mixed Greens With Fig and Wine Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions