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Summer Salads 2005  



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.

Roasted Fig & Greens Salad with Stilton Cheese on StarChefs.somYield: 6 Servings

Ingredients:

    Salad:
  • 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
    Dressing:
  • 1 Tablespoon black fig vinegar
  • 3 Tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Method:
For Salad:
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.

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.

Wine Pairing:
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.

 

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  •    Published: August 2005

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