Spinach Salad with Stuffed California Figs and Warm Port Dressing
Have you ever made port dressing? Try serving it warm drizzled over a spinach salad topped with stuffed California Figs for a special occasion.
Prep Time30 minutesmins
Course: Salad
Keyword: Port Dressing, Spinach Salad
Servings: 4people
Calories: 214kcal
Ingredients
1cuppacked Orchard Choice or Sun-Maid California Figs
1/2cupport
1shallotfinely chopped or 1 clove garlic
1teaspoonsugar
1 1/2teaspoonsfinely chopped fresh rosemary or 1⁄2 teaspoon dried
2tablespoonsgoat cheese
3tablespoonsfinely chopped roasted pistachios
2tablespoonsbalsamic vinegar
2teaspoonsDijon mustard
2tablespoonsolive oil
12ouncesbaby spinach leavesstems removed
1/2cupthin strips prosciutto
1/4cupthinly sliced red onion
Salt and ground black pepperto taste
Instructions
Remove fig stems. Starting at the stem end, cut an “X” three-quarters of way to bottom of 8 figs. Finely chop remaining figs. In small saucepan, combine whole and chopped figs, port, shallot, sugar and rosemary. Cover and bring to boil; reduce heat and simmer 1 minute. Remove from heat and set aside for 10 minutes.
Meanwhile, moisten hands with water and form goat cheese into 8 small balls. Roll in chopped nuts. Cover and chill until serving time. Into fig-port mixture in saucepan, add balsamic vinegar, mustard, salt and pepper. Stir in olive oil. Heat dressing just until warm. Combine spinach, prosciutto and red onion in large bowl. Remove whole figs from dressing and reserve; toss remaining dressing and chopped figs with salad. Place salad on 4 small plates. Fill whole figs with cheese balls and arrange on plates.