Asian Pear & Cabrales Salad with Fig & Port Dressing

Ingredients

• 6 Tbs. grapeseed oil, or another neutral salad oil
• 2 heads Belgian endive
• 1 large Asian pear or barely ripe Bosc or Anjou pear
• Juice of ½ lemon
• 3 dried figs, preferably Black Mission
• ½ lb. Cabrales, cut into 6 slices
• 1 head radicchio di Treviso, common red radicchio, or red Belgian endive
• + 5 more ingredients
• • ½ cup ruby port
  • Freshly ground black pepper
  • 2 Tbs. cider vinegar
  • Kosher salt
  • 2 Tbs. finely chopped shallots

Trim the stems from the figs and discard. Cut each fig into 6 to 8 pieces. In a small saucepan, heat the port until hot to the touch, remove from the heat, and add the figs. Let the figs soak in the port until softened, about 2 hours. Put the figs and port in a food processor or blender and purée...

View full recipe at Fine Cooking