Arugula And Escarole Salad With Blue Cheese, Figs, And Warm Port Dressing


1/3 cup Port
1/2 teaspoon Granulated sugar
4 ounces Dried figs (6 large or 12 small), stems removed
2 tablespoons Balsamic vinegar
2 Medium shallots or 1/4 small red onion, minced (about 3 tablespoons)
1/4 teaspoon Table salt
1/4 teaspoon Ground black pepper
1/4 cup Extra-virgin olive oil
2 Large bunches arugula , washed, dried, and leaves torn into bite-sized pieces (about 3 cups, loosely packed)
1 Medium head escarole , washed, dried, and torn into bite-sized pieces (about 6 cups, loosely packed)
1/4 pound Blue cheese (preferably Roquefort or Stilton), crumbled


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