Fig and Stilton Salad with Port Wine Vinaigrette

Start preparing this the day before so you can marinate the figs overnight.



1 or more fresh fig per person
Port Vinaigrette (recipe below)
Prepare the vinaigrette. Transfer to a glass bowl and place whole figs in it. Marinate overnight.

mixed greens, to line salad plates
the marinated figs, cut into quarters
4 ounces Stilton cheese, crumbled
Wash and dry salad greens. Tear into bite-sized pieces and place on salad plates to create a base for the figs and cheese.
Place at least 4 fig quarters in the centre of the lettuce. Sprinkle generously with crumbled Stilton and drizzle Port vinaigrette over all.
Port Wine Vinaigrette
1 small red onion, finely choppped
1 Tbsp olive oil
1 cup Port wine
¼ cup dry red wine

Heat oil in a skillet on medium heat. Add the chopped onion and cook until soft (do not brown).
Add the Port and red wine. Cook until thickened and reduced to ½ cup.
½ Tbsp molasses
2 Tbsp balsamic vinegar
1 tsp chopped fresh thyme leaves
¼ tsp kosher or sea salt
ground black pepper
1 Tbsp walnut oil
¼ to ½ cup olive oil
Transfer reduced wine mixture to a blender. Add the molasses, balsamic vinegar, thyme, salt and pepper, and blend until combined.

With the motor running, add the walnut oil; then slowly add the olive oil, blending until emulsified.
This amount of vinaigrette is enough for 6-8 my adaptation of several recipes found on the WWW