Asian Pear & Cabrales Salad with Fig & Port Dressing

Asian Pear & Cabrales Salad with Fig & Port Dressing
Photo by Scott Phillips


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

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


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