Fig and Stilton Salad with Port Wine Dressing

• 3/4 cup ruby port
• 1/4 cup dry red wine
• 1/4 cup vegetable oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons hazelnut oil or walnut oil
• 1 tablespoon sugar
• 1 tablespoon red wine vinegar
• 1/2 tablespoon Worcestershire sauce
• 1/2 tablespoon mild-flavored (light) molasses
• 1/4 teaspoon onion powder
• 1 9-ounce package dried black Mission figs, stemmed, cut in half lengthwise (about 1 3/4 cups)
• 1 5-ounce bag mixed baby greens (about 10 cups loosely packed)
• 4 ounces Stilton cheese, crumbled (about 1 1/4 cups)

1. Whisk first 10 ingredients in medium bowl to blend.
2. (Dressing can be made 3 days ahead.
3. Cover and refrigerate.)
4. Bring vinaigrette and figs to simmer in heavy large nonstick skillet over medium-high heat.
5. Simmer until dressing is slightly syrupy, stirring occasionally, about 8 minutes.
6. Cool slightly.
7. Season dressing to taste with salt and pepper.
8. Divide greens among 6 plates.
9. Sprinkle cheese over greens.
10. Ladle warm dressing and figs over salads and serve.

ruby port, red wine, vegetable oil, balsamic vinegar, hazelnut oil, sugar, red wine vinegar, worcestershire sauce, mildflavored, onion powder, mission figs, baby greens, cheese

Taken from www.epicurious.com/recipes/food/views/fig-and-stilton-salad-with-port-wine-dressing-105971 (may not work)