Valley Fig's Mesclun Salad with Blue Cheese, Figs, and Prosciutto
For the best results, buy a hunk of blue cheese and crumble it yourself. Microwaving the California Dried Figs - both dark purple Missions and amber-colored Goldens - with port plumps the figs and infuses them with flavor. Quartering the figs shows off their tiny, delightfully crunchy, edible seeds.
- ⅓ cup ruby port
- 8 Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and quartered
- 2 tablespoons balsamic vinegar
- 2 shallots, minced
- ⅓ cup extra-virgin olive oil
- 7 ounces (7 cups) mesclun greens
- 8 ⅛-inch-thick-slices prosciutto
- 6 ounces blue cheese, crumbled (about 1½ cups)
- Salt, to taste
- Ground black pepper, to taste
- Combine the port and the figs in a microwave safe bowl and microwave, covered, until the port bubbles, about 1 minute. Remove from the microwave and let sit until the figs have softened, about 5 minutes. Strain the figs, reserving the port.
- Combine the vinegar, shallots, and reserved port in large bowl. Slowly whisk in the olive oil until combined.
- Add the mesclun, prosciutto, blue cheese, and figs to bowl with dressing and toss to combine. Season with salt and pepper to taste. Serve.
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