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.