Organic Lettuces with Fig Vinaigrette

Step 1

Cook the reserved poaching liquid in a small saucepan over medium heat until reduced to the consistency of syrup (about 2 tablespoons). Let cool completely.

Step 2

Whisk the reduced liquid, vinegars, and shallot in a small bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the oil until emulsified. Season with more salt and pepper, if desired. Toss the greens with vinaigrette to taste. Serve immediately with figs and wedges of cheese.

Oven-Poached Figs

Step 3

预热烤箱至325°F。将在8日在无花果ch-square ceramic or glass baking dish. Pour the port, wine, honey, and orange juice over the figs. Submerge the remaining ingredients in the liquid around the figs. Cover the dish with foil, and bake 1 hour.

Step 4

Remove the foil; continue to bake 45 minutes more, basting 2 or 3 times with the accumulated juices. Let cool completely, turning the figs occasionally to keep them moist.

Step 5

Transfer the figs to a plate. Pour the liquid through a fine sieve into a bowl; reserve for the fig vinaigrette (recipe above). Discard the solids. The figs can be refrigerated in an airtight container up to 3 days.