Arugula and Escarole Salad with Blue Cheese, Figs, and Warm Port Dressing

Name: Arugula and Escarole Salad with Blue Cheese, Figs, and Warm Port Dressing
Yield: Serves 6
Ingredients: 1/3 cup, port; 1/2 teaspoon, granulated sugar; 4 ounces, dried figs (6 large or 12 small), stems removed; 2 tablespoons, balsamic vinegar; 2 , medium shallots or 1/4 small red onion, minced (about 3 tablespoons); 1/4 teaspoon, table salt; 1/4 teaspoon, ground black pepper; 1/4 cup, extra-virgin olive oil; 2 large bunches, arugula, washed, dried, and leaves torn into bite-sized pieces (about 3 cups, loosely packed); 1 medium head, escarole, washed, dried, and torn into bite-sized pieces (about 6 cups, loosely packed); 1/4 pound, blue cheese (preferably Roquefort or Stilton), crumbled

Side Dishes
Fruit
Cheese
Vegetables
Vegetarian
Salads
Holiday
Thanksgiving

Appears in Cook's Illustrated November/December 1998

Hardy-textured greens with strong flavors create salads that can stand up to a warm dressing or a single hot ingredient.

SERVES 6

TIME 40 minutes

Arugula and Escarole Salad with Blue Cheese, Figs, and Warm Port Dressing

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