Mixed Greens with Proscuitto, Blue Cheese, Walnuts and a Dried Fig Vinaigrette

  1. In a 1-quart saucepan, combine the figs, zinfandel, red wine vinegar and the sugar.
  2. Bring the contents of the saucepan to a boil and reduce to a gentle boil until the figs are reconstituted and the liquid has reduced to a glaze, about 8 to 10 minutes.
  3. Remove the saucepan from the heat.
  4. Transfer 1/4 cup of the figs and all of the reduction liquid to a blender* with the mustard, shallots, garlic and balsamic vinegar.
  5. Blend until smooth, about 15 seconds.
  6. With the blender running, add the olive oil in a slow, steady stream, until completely emulsified and smooth.
  7. Season with salt and black pepper and transfer to an airtight, non-reactive container.
  8. Set the remaining figs aside to cool completely before assembling the salads.
  9. To serve, place the greens in a large mixing bowl with the cooled figs, walnuts, blue cheese, prosciutto, and 1/2 cup of the vinaigrette.
  10. Season with salt and pepper and divide among 4 salad plates to serve.
  11. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
  12. Transfer liquid to a blender or food processor and fill it no more than halfway.
  13. If using a blender, release one corner of the lid.
  14. This prevents the vacuum effect that creates heat explosions.
  15. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

dried figs, zinfandel wine, red wine vinegar, sugar, dijon mustard, shallots, garlic, balsamic vinegar, extravirgin olive oil, salt, baby greens, walnuts, blue cheese

Taken from www.foodnetwork.com/recipes/emeril-lagasse/mixed-greens-with-proscuitto-blue-cheese-walnuts-and-a-dried-fig-vinaigrette-recipe.html (may not work)

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