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Figgy Salad




Source of Recipe


Diane Mott Davidson- Sticks and Scones






List of Ingredients



• 4 Ounces Small Mission Figs (13 to 15 "figlets")
  
• 1/2 Cup Ruby Port
  
• 1/2 Teaspoon Sugar
  
• 1 Ounce (about 2 Tablespoons) Filberts (also Called Hazelnuts)
  
• 2 Tablespoons Balsamic Vinegar
  
• 1 Large Shallot, Minced
  
• 2 Ounces Chevre, Softened and Sliced
  
• 1/4 Cup Olive Oil
  
• 1/4 Teaspoon Salt
  
• Freshly Ground Black Pepper, to Taste
  
• 8 Cups Field Greens (baby Variety, if Possible), Rinsed, Drained, Patted Dry, Wrapped in Paper Towels, and Chilled
  






Instructions



1. Cut the stems off the figs, rinse them, and pat dry. Place them in a small saucepan with the port and sugar and bring to a simmer over medium heat. Cover the pan. lower the heat to the lowest setting and simmer gently for about 10 minutes, or until the figs are soft. Drain the figs, reserving the cooking liquid. Allow the figs to cool, then slice them into quarters and set aside.
   
   
2. Using a wide frying pan, toast the filberts over medium heat, stirring frequently, until the emit a nutty smell, about 5 to 10 minutes. Remove from heat, and when they are cool, coarsely chop them
   
   
3. Reheat the cooking liquid over low heat and stir in the vinegar, shallot, chevre, oil and seasonings. Add the figs and raise the heat to medium-low. Stir the dressing until the cheese is completely melted.
   
   
4. Toss the field greens with the warm dressing and sprinkle with nuts. Serve immediately.
   
5. Servings: 6