Organic Lettuces with Fig Vinaigrette Recipe

Name: Organic Lettuces with Fig Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Reserved poaching liquid from Oven-Poached Figs (recipe follows); 1 1/2 tablespoons red wine vinegar; 1 teaspoon balsamic vinegar; 2 teaspoons finely chopped shallot; Coarse salt and freshly ground pepper; 1/2 cup extra-virgin olive oil; ½ cups salad greens; Oven-Poached Figs (recipe follows), for serving; Soft ripened cheeses (such as Camembert or goat cheese), for serving; 12 fresh figs; 1/4 cup tawny port; 1/4 cup full-bodied red wine, such as Pinot Noir; 3 tablespoons honey; 1 strip orange zest (3 inches), plus 1/4 cup fresh orange juice; 1 cinnamon stick (3 inches); 1 vanilla bean, seeds scraped; 2 whole green cardamom pods, split open; 2 whole cloves; 1/2 teaspoon whole black peppercorns; (makes 12)

Servings: persons

Reserved poaching liquid from Oven-Poached Figs (recipe follows)
1 1/2 tablespoons red wine vinegar
1 teaspoon balsamic vinegar
2 teaspoons finely chopped shallot
Coarse salt and freshly ground pepper
1/2 cup extra-virgin olive oil
½ cups salad greens
Oven-Poached Figs (recipe follows), for serving
Soft ripened cheeses (such as Camembert or goat cheese), for serving
12 fresh figs
1/4 cup tawny port
1/4 cup full-bodied red wine, such as Pinot Noir
3 tablespoons honey
1 strip orange zest (3 inches), plus 1/4 cup fresh orange juice
1 cinnamon stick (3 inches)
1 vanilla bean, seeds scraped
2 whole green cardamom pods, split open
2 whole cloves
1/2 teaspoon whole black peppercorns
(makes 12)

1
Cook the reserved poaching liquid in a small saucepan over medium heat until reduced to the consistency of syrup (about 2 tablespoons).
2
Let cool completely.
3
Whisk the reduced liquid, vinegars, and shallot in a small bowl.
4
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
5
Slowly whisk in the oil until emulsified.
6
Season with more salt and pepper, if desired.
7
Toss the greens with vinaigrette to taste.
8
Serve immediately with figs and wedges of cheese.
9
Preheat the oven to 325F.
10
Put the figs in an 8-inch-square ceramic or glass baking dish.
11
Pour the port, wine, honey, and orange juice over the figs.
12
Submerge the remaining ingredients in the liquid around the figs.
13
Cover the dish with foil, and bake 1 hour.
14
Remove the foil; continue to bake 45 minutes more, basting 2 or 3 times with the accumulated juices.
15
Let cool completely, turning the figs occasionally to keep them moist.
16
Transfer the figs to a plate.
17
Pour the liquid through a fine sieve into a bowl; reserve for the fig vinaigrette (recipe above).
18
Discard the solids.
19
The figs can be refrigerated in an airtight container up to 3 days.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: Reserved poaching liquid from Oven-Poached Figs (recipe follows), 1 1/2 tablespoons red wine vinegar, 1 teaspoon balsamic vinegar, 2 teaspoons finely chopped shallot, and more.

Yes, Organic Lettuces with Fig Vinaigrette 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.

Organic Lettuces with Fig Vinaigrette

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