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Receta Fresh Figs Gorgonzola And Walnut Salad With Warm Port Vinaigrette
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Ingredientes
- 1 3/4 c. walnuts
- 1 lb arugula (about 4 bunches) or possibly mesclun mix
- 12 x Mission figs, halved lengthwise
- 2 c. Gorgonzola cheese, crumbled
- 1 c. Ruby port wine
- 1 Tbsp. sugar
- 1/4 c. balsamic vinegar
- 3/4 c. extra-virgin extra virgin olive oil Fresh cracked black pepper
Direcciones
- Preheat oven to 350 degrees. Spread the walnuts on a baking pan and roast them till they are lightly browned, about 8 min. Coarsely chop them and transfer to a small bowl. Set aside.
- Remove and throw away the stems from the arugula. Rinse, drain and spin dry the arugula leaves. Place in equal mounds on 8 salad plates. Arrange 3 fig halves on each plate and divide the Gorgonzola and walnuts among them. Set aside.
- In small saucepan, reduce the port wine by half over medium-high heat, being careful to keep the heat low sufficient not to ignite. Add in the sugar and stir to dissolve. Remove from the heat. Add in the balsamic vinegar and slowly whisk in the extra virgin olive oil.
- While the vinaigrette is still hot, drizzle over each salad. If you like, lightly season with fresh cracked black pepper.
- Makes 8 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 8 servings | |
| Calories 395 | |
| Calories from Fat 329 | 83% |
| Total Fat 37.68g | 47% |
| Saturated Fat 9.83g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 482mg | 20% |
| Potassium 272mg | 8% |
| Total Carbs 6.54g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.93g | 3% |
| Protein 9.89g | 16% |
