Roasted Fig & Greens Salad With Stilton Cheese

Cooking Instructions

For Salad:

Preheat the oven to 350° F. Cut the figs in half lengthwise and trim the stems. Pour 1/4 cup of the port into a non-reactive baking dish and put the figs, cut-side up, in 1 layer in the dish. Pour the remaining port over the figs. Roast the figs, occasionally spooning the port, until softened, 30 to 35 minutes. Remove and let cool a bit.

Put the greens, arugula, and radicchio in a large salad bowl.

For Dressing:

In a small bowl, whisk together the vinegar, olive oil and salt and pepper to taste until well combined. Pour half of the vinaigrette over the greens and toss well.

To Serve:

Arrange the greens on individual plates, add 3 fig halves per serving, and sprinkle with the cheese. Drizzle each serving with the remaining vinaigrette and serve at once.