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1
In a 1-quart saucepan, combine the figs, zinfandel, red wine vinegar and the sugar.
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2
Bring the contents of the saucepan to a boil and reduce to a gentle boil until the figs are reconstituted and the liquid has reduced to a glaze, about 8 to 10 minutes.
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3
Remove the saucepan from the heat.
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4
Transfer 1/4 cup of the figs and all of the reduction liquid to a blender* with the mustard, shallots, garlic and balsamic vinegar.
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5
Blend until smooth, about 15 seconds.
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6
With the blender running, add the olive oil in a slow, steady stream, until completely emulsified and smooth.
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7
Season with salt and black pepper and transfer to an airtight, non-reactive container.
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8
Set the remaining figs aside to cool completely before assembling the salads.
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9
To serve, place the greens in a large mixing bowl with the cooled figs, walnuts, blue cheese, prosciutto, and 1/2 cup of the vinaigrette.
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10
Season with salt and pepper and divide among 4 salad plates to serve.
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11
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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12
Transfer liquid to a blender or food processor and fill it no more than halfway.
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13
If using a blender, release one corner of the lid.
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14
This prevents the vacuum effect that creates heat explosions.
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15
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
