BAKED FIGS WITH GORGONZOLA AND AGED BALSAMIC VINEGAR
Provided by Food Network
Yield 2 servings
Number Of Ingredients 6
Steps:
- Cut figs in half, then stuff with a teaspoon of cheese and cover with 2 tablespoons balsamic vinegar. Bake in 350-degree oven until warm, about 3 to 4 minutes. Mix oil and vinegar to make a dressing and toss with the mesclun salad. Season with salt and pepper. Serve the salad on the plate with the figs.
GORGONZOLA AND TOASTED WALNUT SALAD
This salad couldn't be simpler and will be a hit with blue cheese lovers. Pecans can be substituted for the walnuts. Cooking time is for the time it takes to toast the walnuts in a 325 degree oven for a few minutes.
Provided by Hey Jude
Categories Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine lettuce with cheese and walnuts.
- Combine and whisk together dressing ingredients.
- Toss salad with enough dressing to coat but avoid over-dressing.
- Serve.
FRESH FIGS, GORGONZOLA & WALNUT SALAD
Steps:
- Preheat oven to 350 degrees. Spread the walnuts on a baking pan and roast until lightly browned, about 8 minutes. Coarsely chop & set aside. Rinse & dry arugula. Place a mound on each plate & arrange figs on plate. Add gorgonzola & walnuts. In a small saucepan, reduce th eport wine by 1/2, medium heat, about 10 minutes. Add sugar & dissolve. Remove from heat & add vinegar. Slowly whisk in olive oil. Drizzle over salad while still warm.
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