Ingredients
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9 fresh figs, stemmed and halved (recipe asks for Calimyrna, but I used Mission Figs)
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1 3/4 cups dry red wine, yummmm (I used and Argentina Mendoza (Los Liebres)
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2/3 cup extra virgin olive oil
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1/4 cup brown sugar
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2 tablespoons red wine vinegar
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salt and pepper
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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)
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4 ounces manchego cheese, shaved
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1 cup hazelnuts, toasted and chopped
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4 fresh figs, thinly sliced lengthwise
Instructions
- Add 9 figs and wine to sauce pan.
- Bring to a boil. Lower the heat and simmer for 15 minutes, stirring occasionally. Let cool for 10 minutes.
- 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.
- Place the greens, toasted hazelnuts and Manchego cheese shavings in a large bowl.
- Mix the dressing in with the salad to taste and toss well -- Top with fresh figs slices and more Manchego cheese/hazelnuts.