Mixed Greens With Fig and Wine Dressing |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This salad is from Rachel Ray........but simple, few ingredients and with the fig/wine dressing over the toasted hazelnuts and Manchego cheese............mmmmmm.....I served it at a dinner party and it was absolutely loved!! Ingredients:
9 fresh figs, stemmed and halved (recipe asks for calimyrna, but i used mission figs) |
1 3/4 cups dry red wine, yummmm (i used and argentina mendoza (los liebres) |
2/3 cup extra virgin olive oil |
1/4 cup brown sugar |
2 tablespoons red wine vinegar |
salt and pepper |
1 (5 ounce) bag mesclun (any spring greens salad mix works well) or 1 (5 ounce) bag herb mixed salad greens (any spring greens salad mix works well) |
4 ounces manchego cheese, shaved |
1 cup hazelnuts, toasted and chopped |
4 fresh figs, thinly sliced lengthwise |
Directions:
1. Add 9 figs and wine to sauce pan.
2. Bring to a boil. Lower the heat and simmer for 15 minutes, stirring occasionally. Let cool for 10 minutes.
3. Using a blender, puree the fig mixture. Add the olive oil, brown sugar, vinegar and 1 teaspoon salt and blend until smooth. Season with freshly ground pepper.
4. Place the greens, toasted hazelnuts and Manchego cheese shavings in a large bowl.
5. Mix the dressing in with the salad to taste and toss well - Top with fresh figs slices and more Manchego cheese/hazelnuts.
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