Roasted Fig & Greens
Salad with Stilton Cheese
From Sensational Salads by Barbara Scott-Goodman (Stewart,
Tabori & Chang, 2005)
Adapted by StarChefs
This delicious recipe was inspired by a summer
trip to the farmers’ market. Barbara Scott-Goodman uses black
fig vinegar, which is available in specialty and gourmet markets,
in this recipe, and it is definitely worth seeking out. You can
also make it with red wine or balsamic vinegar, as well as with
blue cheese instead of Stilton.
- 9 small ripe figs
- ½ cup port
- 3 cups mixed salad greens
- 1 cup arugula, trimmed, rinsed and dried
- 1 small head radicchio, outer leaves discarded,
inner leaves torn into small pieces
- ½ cup crumbled Stilton or blue cheese
- 1 Tablespoon black fig vinegar
- 3 Tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Preheat the oven to 350° F. Cut the figs in half lengthwise
and trim the stems. Pour ¼ 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.
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.
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.
The classic Stilton match is Port, so why not pair this salad with
a non-fortified wine using the same Portugese varietals? Try with
the ripe plum and spice of Sogrape Douro Reserva 2000.