Name: Fig and Stilton Salad with Port Wine Dressing
Yield: Makes 6 servings
Ingredients: 3/4 cup ruby port; 1/4 cup dry red wine; 1/4 cup vegetable oil; 3 tablespoons balsamic vinegar; 2 tablespoons hazelnut oil or walnut oil; 1 tablespoon sugar; 1 tablespoon red wine vinegar; 1/2 tablespoon Worcestershire sauce; 1/2 tablespoon mild-flavored (light) molasses; 1/4 teaspoon onion powder; 1 9-ounce package dried black Mission figs, stemmed, cut in half lengthwise (about 1 3/4 cups); 1 5-ounce bag mixed baby greens (about 10 cups loosely packed); 4 ounces Stilton cheese, crumbled (about 1 1/4 cups)

"I spent a weekend in North Carolina's Blue Ridge Mountains," writes Elizabeth Haworth of Columbia, South Carolina. "The Riverwood restaurant in Blowing Rock was a real treat—I especially enjoyed their fig and Stilton salad with Port dressing. Would the chef share the recipe for this unusual salad?"

The sweet-tart dressing paired with creamy Stilton cheese strikes a great balance in this winter salad.

Recipe notes

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