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Fresh fig, Gorgonzola and walnut salad with warm port vinaigrette Recipe

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This recipe for Fresh fig, Gorgonzola and walnut salad with warm port vinaigrette, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Rice
Added: Tuesday, January 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 c. walnuts
1 lb. arugula or mesculun mix
12 fresh mission figs, halved lengthwise
2 c. Gorgonzola cheese, crumbled
1 c. ruby port wine
1 T. sugar
1/4 c. balsamic vinegar
3/4 c. extra-virgin olive oil
freshly cracked black pepper

Directions:
Directions:
Preheat oven to 350. Spread the walnuts on baking pan and roast them until they are lightly browned, about 8 minutes. Coarsely chop them and transfer to a small bowl. Set aside.

Rinse and dry the arugula or mesclun mix. Place in mounds on 8 plates. Top with fig halves, crumbled cheese and walnuts, divided among the plates. Set aside.

In a small suacepan, reduce the port by half over medium-high heat, being careful not to ignite the wine. Add sugar and stir to dissolve. Remove from heat. Add balsamic vinegar and slowly whisk in the olive oil, emulsifying the vinaigrette. While it's still warm drizzle over each salad. Pass the pepper.

Note: if fresh figs are unavailable, poach fried Calimyrna figs in the port wine.

Number Of Servings:
Number Of Servings:
8

 

 

 

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