Happy Little Cottages By The Sea

Cottage Charm, Coastal Calm

More figs!

Thank you Martha for this amazing recipe you sent to share! We’re looking forward to your return to Tybee this fall! I spent the morning kayaking the Back River this morning and thought about you and all your many friends who love these waters so much.

Everyone- here’s the tremendous recipe to enjoy!

Fig and Stilton Salad


3/4 cup ruby port
1/4 cup dry red wine
1/4 cup vegetable oil
3 tablespoons balsamic vinegar
2 tablespoons hazelnut oil or walnut oil
1 tablespoon sugar
1 tablespoon red wine vinegar
1/2 tablespoon Worcestershire sauce
1/2 tablespoon mild-flavored (light) molasses
1/4 teaspoon onion powder
1-2 cups figs, quartered
Note: You may substitute the wines for any red, and the oil with vegetable or olive oil. Also, I substituted honey for the molasses.
1 5-ounce bag mixed baby greens (about 10 cups loosely packed)
4 ounces Stilton cheese, crumbled (about 1 1/4 cups)
Whisk everything but the figs in a medium bowl to blend. (Dressing can be made 3 days ahead. Cover and refrigerate.)
Bring vinaigrette to simmer in heavy large nonstick skillet over medium-high heat. Simmer until dressing is slightly syrupy, stirring occasionally, about 10 minutes. Add figs and simmer for another 5 minutes. Cool slightly. Season dressing to taste with salt and pepper.
Divide greens among 6 plates. Sprinkle cheese over greens. Ladle warm dressing and figs over salads and serve.

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