Organic Lettuces with Fig Vinaigrette

• Reserved poaching liquid from Oven-Poached Figs (recipe follows)
• 1 1/2 tablespoons red wine vinegar
• 1 teaspoon balsamic vinegar
• 2 teaspoons finely chopped shallot
• Coarse salt and freshly ground pepper
• 1/2 cup extra-virgin olive oil
• 12 cups salad greens
• Oven-Poached Figs (recipe follows), for serving
• Soft ripened cheeses (such as Camembert or goat cheese), for serving
• 12 fresh figs
• 1/4 cup tawny port
• 1/4 cup full-bodied red wine, such as Pinot Noir
• 3 tablespoons honey
• 1 strip orange zest (3 inches), plus 1/4 cup fresh orange juice
• 1 cinnamon stick (3 inches)
• 1 vanilla bean, seeds scraped
• 2 whole green cardamom pods, split open
• 2 whole cloves
• 1/2 teaspoon whole black peppercorns
• (makes 12)

1. Cook the reserved poaching liquid in a small saucepan over medium heat until reduced to the consistency of syrup (about 2 tablespoons).
2. Let cool completely.
3. Whisk the reduced liquid, vinegars, and shallot in a small bowl.
4. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
5. Slowly whisk in the oil until emulsified.
6. Season with more salt and pepper, if desired.
7. Toss the greens with vinaigrette to taste.
8. Serve immediately with figs and wedges of cheese.
9. Preheat the oven to 325F.
10. Put the figs in an 8-inch-square ceramic or glass baking dish.
11. Pour the port, wine, honey, and orange juice over the figs.
12. Submerge the remaining ingredients in the liquid around the figs.
13. Cover the dish with foil, and bake 1 hour.
14. Remove the foil; continue to bake 45 minutes more, basting 2 or 3 times with the accumulated juices.
15. Let cool completely, turning the figs occasionally to keep them moist.
16. Transfer the figs to a plate.
17. Pour the liquid through a fine sieve into a bowl; reserve for the fig vinaigrette (recipe above).
18. Discard the solids.
19. The figs can be refrigerated in an airtight container up to 3 days.

red wine vinegar, balsamic vinegar, shallot, salt, extravirgin olive oil, salad greens, cheeses, fresh figs, tawny port, fullbodied red wine, honey, orange zest, cinnamon, vanilla bean, green cardamom pods, cloves, whole black peppercorns

Taken from www.epicurious.com/recipes/food/views/organic-lettuces-with-fig-vinaigrette-392359 (may not work)