Stuffed Fig Salad

• 1 head bibb or Boston lettuce, rinsed, drained and torn into bite size pieces
• 1 bunch watercress, rinsed, drained and cut into sprigs
• 1/2 c. sliced green onions
• 1 c. chopped walnuts
• 16 Calimyrna or Mission dried figs
• 16 small chunks Gorgonzola cheese
• 1/2 c. balsamic vinegar

1. Toss together lettuce, watercress, green onions and walnuts. Divide among 4 salad plates; refrigerate.
2. Cut stems off figs. Using a small knife, carefully rotate tip of knife to make an opening in the stem of each fig.
3. Form a pocket in the opening with forefinger.
4. Stuff a small chunk of cheese into pocket of each fig.
5. Place cheese-stuffed figs in a baking dish.
6. Bake in a preheated 350u0b0 oven for 10 minutes, or until cheese starts to melt.
7. Arrange hot figs on greens on salad plates, allowing 4 figs per serving.
8. Drizzle balsamic vinegar over salads.
9. Yield:
10. 4 servings.

bibb, green onions, walnuts, figs, gorgonzola cheese, balsamic vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287621 (may not work)