GRILLED FIG AND STILTON SALAD WITH PORT WINE VINAIGRETTE
Steps:
- Place the vinaigrette in a large saute pan and bring to a simmer on the grates of the grill. Add the figs and cook for 1 to 2 minutes.
- Toss the mesclun greens in a large bowl with the olive oil and season with salt and pepper. Transfer to a large platter and using a slotted spoon, place the figs on top. Sprinkle the salad with the Stilton and drizzle with some of the Port Vinaigrette.
- Heat grill to high. Heat oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the Port and red wine and cook until thickened and reduced to 1/2 cup.
- Transfer reduced wine mixture to a blender and add the molasses, balsamic vinegar, thyme and salt and pepper and blend until combined. With the motor running, slowly add the olive oil and walnut oil and blend until emulsified.
FIG AND STILTON SALAD WITH PORT WINE DRESSING
Categories Salad Cheese Fruit Leafy Green Blue Cheese Dried Fruit Fig Port Fall Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Whisk first 10 ingredients in medium bowl to blend. (Dressing can be made 3 days ahead. Cover and refrigerate.)
- Bring vinaigrette and figs to simmer in heavy large nonstick skillet over medium-high heat. Simmer until dressing is slightly syrupy, stirring occasionally, about 8 minutes. Cool slightly. Season dressing to taste with salt and pepper.
- Divide greens among 6 plates. Sprinkle cheese over greens. Ladle warm dressing and figs over salads and serve.
FALL FIGS STUFFED WITH STILTON CHEESE, WRAPPED IN PROSCIUTTO AND CHATEAU ELAN PORT WINE SYRUP
Provided by Food Network
Categories appetizer
Time 35m
Yield 4 servings, appetizers
Number Of Ingredients 4
Steps:
- Cut figs into quarters and place them in a saucepot with the port wine and bring to boil, simmer and reduce by 2/3. You should have a little less than a 1/4 cup of port at a syrup consistency. Allow the port syrup to cool.
- On a cutting board, tear thin slices of prosciutto lengthwise in half and place 16 pieces on the board. Take a piece of fig and place it at 1 end of the prosciutto and place a small piece of Stilton cheese on top of the fig and roll the fig with the prosciutto. Continue this process with the remaining figs, Stilton cheese, and prosciutto.
- To serve, arrange the figs on a platter and drizzle with the port wine syrup.
FRESH FIGS WITH STILTON AND WALNUTS IN A HONEY DRIZZLE DRESSING
A new fig recipe for this year! Similar to my Recipe #250866 but with blue cheese and a honey drizzle dressing. I like to tuck a few fig leaves amongst the salad for colour........but please do wipe them first! Serve these figs with crusty bread, some mixed herb and salad leaves.......and a glass of chilled wine. Quantities for figs depend on the size; allow one or two large figs per person or, between three and six for medium to small figs.This makes a fabulous dinner party starter, or a light salad for lunch..........I sometimes serve this for the cheese course too, for something a little different.
Provided by French Tart
Categories Salad Dressings
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Toasted Walnuts:.
- In a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
- Honey Drizzle Dressing.
- Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved. Add the honey and walnut oil, then shake again to emulsify - the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad.
- Salad:.
- Wipe the fresh figs gently, and cut them in half. Arrange them on a large platter, OR on individual plates - allowing 4 to 5 fresh figs per person, depending on the size.
- Sprinkle 1 to 1 1/2 ozs of crumbled or sliced blue cheese per person, over the top of the fresh figs.
- Scatter the chopped,toasted walnuts over the fig salad.
- Just before serving, drizzle the honey dressing over the salad, and garnish each plate with 1 - 2 fresh fig leaves if available.
- Serve with crusty bread and butter and mixed herb and salad leaves.
- Can also be served as a dessert/cheese course combined.
Nutrition Facts : Calories 1001.5, Fat 75.1, SaturatedFat 13.9, Cholesterol 31.9, Sodium 597.9, Carbohydrate 75.9, Fiber 13, Sugar 59.3, Protein 21.1
STILTON & FIG SALAD WITH HONEY-THYME DRIZZLE
Honey, fruit and strong cheese is a match made in heaven - serve as a simple starter with crusty bread
Provided by Good Food team
Categories Lunch, Starter
Time 12m
Number Of Ingredients 9
Steps:
- Put the honey and thyme leaves in a small pan, then gently warm together for 2 mins - the honey shouldn't get hot enough to bubble. Set aside to cool. Make a dressing by whisking together the cider vinegar and rapeseed oil with some seasoning.
- To serve, gently toss the chopped hazelnuts, fennel and rocket with the dressing. Divide the cheese between 4 plates, add a fig half to each, then a pile of the salad. Finally drizzle the thyme-infused honey over the figs and cheese.
Nutrition Facts : Calories 350 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.02 milligram of sodium
PEAR & STILTON SALAD WITH PORT DRESSING & TOASTED WALNUTS
Make and share this Pear & Stilton Salad with Port Dressing & Toasted Walnuts recipe from Food.com.
Provided by tgobbi
Categories Pears
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toast walnuts in heavy saucepan on med heat.
- Set aside.
- Pour port into same pan nuts were toasted in.
- Boil on med high; simmer to reduce by half its volume.
- Remove from heat& allow to cool.
- Distribute 1 1/2 C greens on each of 4 plates.
- Arrange pear slices over.
- Sprinkle 1 1/2 T cheese on each.
- For dressing: Puree reduced port, shallots, garlic, mustard, vinegar to smooth in blender.
- Pour over salads.
- Top with nuts.
WARM STILTON SALAD
A perfect salad for one of those late summer-early autumn days - ready in just over half an hour
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Snack, Starter, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Use kitchen scissors or a sharp knife to snip the bacon crossways into fat matchsticks. Heat a small, dry frying pan on a medium heat and add the bacon. Cook for about 10 mins, until the fat has run and the bacon is crisp.
- To make the dressing, reduce the heat in the pan to low and stir in 1 tbsp water, then the vinegar, honey and mustard. Stir well, scraping up any residue on the base of the pan. Stir in the oil, taste and season.
- Meanwhile, heat a ridged griddle pan or grill and cook the pears for about 5 mins on each side, until browned. Place in a bowl and mix with the cubes of cheese (this melts the cheese a little, making it nice and squidgy). Tip the spinach into a serving bowl, and scatter the cheese and pear mixture over. Top with the warm bacon dressing and serve immediately.
Nutrition Facts : Calories 305 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.5 milligram of sodium
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- Whisk first 10 ingredients in medium bowl to blend. DO AHEAD Dressing can be made 3 days ahead. Cover and refrigerate.
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