Recipe for Fig and Stilton Salad with Port Wine Dressing 
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Yield:
6
Ingredients:
Amount Ingredient
3/4 cup ruby port
1/4 cup dry red wine
1/4 cup vegetable oil
3 tbl balsamic vinegar
2 tbl hazelnut oil or walnut oil
1 tbl sugar
1 tbl red wine vinegar
1/2 tbl Worcestershire sauce
1/2 tbl mild-flavored (light) molasses
1/4 tsp onion powder
1 pkt dried black Mission figs - (9 oz) stemmed, and
cut in half lengthwise - (abt 1 3/4 cups)
Salt to taste
Freshly-ground black pepper to taste
1 bag mixed baby greens - (5 oz)
(about 10 cups loosely packed)
Instructions:
Instructions: Whisk first 10 ingredients in medium bowl to blend. (Dressing can be made 3 days ahead. Cover and refrigerate.)

Bring vinaigrette and figs to simmer in heavy large nonstick skillet over medium-high heat. Simmer until dressing is slightly syrupy, stirring occasionally, about 8 minutes. Cool slightly. Season dressing to taste with salt and pepper.

Divide greens among 6 plates. Sprinkle cheese over greens. Ladle warm dressing and figs over salads and serve.

This recipe yields 6 servings.

Comments: "I spent a weekend in North Carolinas Blue Ridge Mountains," writes Elizabeth Haworth of Columbia, South Carolina. "The Riverwood restaurant in Blowing Rock was a real treat - I especially enjoyed their fig and Stilton salad with Port dressing. Would the chef share the recipe for this unusual salad?"

The sweet-tart dressing paired with creamy Stilton cheese strikes a great balance in this winter salad.

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