Instructions: * Note: Look for fig balsamic vinegar at gourmet grocers and stores such as Trader Joes.

For the Fig Balsamic Vinaigrette: Whisk together the shallot, vinegar, rosemary, mustard and oil until emulsified.

For the Salad: Heat the oven to 375 degrees. Remove stems from figs and cut figs into quarters. Combine the figs, brown sugar, shallot, rosemary, balsamic vinegar and Port in a glass or ceramic baking dish. Bake, stirring several times, until the figs have softened and taken on a slightly roasted appearance, 30 minutes. Cool to room temperature.

While the figs are roasting, toast the pecans on a dry baking sheet until theyre crisp and deep brown, 5 to 7 minutes. Set aside to cool to room temperature.

Wash and dry the greens and place them in a large bowl. Toss the greens with the Fig Balsamic Vinaigrette. Divide the greens among 8 chilled salad plates. Remove the figs from the roasting liquid and place about 6 on each plate. Sprinkle the salads with the pecans and crumbled Gorgonzola.

This recipe yields 8 servings.

NOTES :

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