Mixed Greens With Fig and Wine Dressing

• 9 fresh figs, stemmed and halved (recipe asks for Calimyrna, but I used Mission Figs)
• 1 34 cups dry red wine, yummmm (I used and Argentina Mendoza (Los Liebres)
• 23 cup extra virgin olive oil
• 14 cup brown sugar
• 2 tablespoons red wine vinegar
• salt and pepper
• 1 (5 ounce) bag mesclun (any spring greens salad mix works well) or 1 (5 ounce) bagherb mixed salad greens (any spring greens salad mix works well)
• 4 ounces manchego cheese, shaved
• 1 cup hazelnuts, toasted and chopped
• 4 fresh figs, thinly sliced lengthwise

1. Add 9 figs and wine to sauce pan.
2. Bring to a boil.
3. Lower the heat and simmer for 15 minutes, stirring occasionally.
4. Let cool for 10 minutes.
5. Using a blender, puree the fig mixture.
6. Add the olive oil, brown sugar, vinegar and 1 teaspoon salt and blend until smooth.
7. Season with freshly ground pepper.
8. Place the greens, toasted hazelnuts and Manchego cheese shavings in a large bowl.
9. Mix the dressing in with the salad to taste and toss well -- Top with fresh figs slices and more Manchego cheese/hazelnuts.

fresh figs, red wine, extra virgin olive oil, brown sugar, red wine vinegar, salt, salad mix works, manchego cheese, hazelnuts, fresh figs

Taken from www.food.com/recipe/mixed-greens-with-fig-and-wine-dressing-282199 (may not work)