Mixed Greens with Proscuitto, Blue Cheese, Walnuts and a Dried Fig Vinaigrette

1. 1

   In a 1-quart saucepan, combine the figs, zinfandel, red wine vinegar and the sugar.

2. 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.

3. 3

   Remove the saucepan from the heat.

4. 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.

5. 5

   Blend until smooth, about 15 seconds.

6. 6

   With the blender running, add the olive oil in a slow, steady stream, until completely emulsified and smooth.

7. 7

   Season with salt and black pepper and transfer to an airtight, non-reactive container.

8. 8

   Set the remaining figs aside to cool completely before assembling the salads.

9. 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.

10. 10

    Season with salt and pepper and divide among 4 salad plates to serve.

11. 11

    *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.

12. 12

    Transfer liquid to a blender or food processor and fill it no more than halfway.

13. 13

    If using a blender, release one corner of the lid.

14. 14

    This prevents the vacuum effect that creates heat explosions.

15. 15

    Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

* Per serving · 4 servings · Values may vary.