Ingredients
- 9 dried figs, preferably Calimyrna, stemmed and halved
- 1-3/4 cups dry red wine
- 2/3 cup extra-virgin olive oil
- 1/4 cup brown sugar
- 2 tablespoons red wine vinegar
- Salt and pepper
- One 5-ounce bag mesclun or herb salad mix
- 4 ounces manchego cheese, shaved
- 1 cup hazelnuts, toasted and chopped
- 4 fresh figs, thinly sliced lengthwise
Description
Refrigerate Remaining Dressing For Up To A Month.
Rachael Ray Magazine
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