Watercress Salad with Port-Braised Figs and Pickled Onions

Watercress Salad with Port-Braised Figs and Pickled Onions
Photo by Nigel Cox

Ingredients

  • 1 750-ml bottle ruby Port
  • 1 tablespoon Champagne vinegar or white wine vinegar
  • 2 tablespoons red-wine vinegar
  • ¼ cup grapeseed oil or vegetable oil
  • 6 heads of Belgian endive
  • ¼ teaspoon salt
  • 1/8 teaspoon sugar
  • + 7 more ingredients
    • 1 medium-size red onion
    • 1 tablespoon olive oil
    • 1 pound dried black Mission figs, stems removed, figs halved
    • 1/8 teaspoon freshly ground black pepper
    • 2 tablespoons extra-virgin olive oil
    • 1 teaspoon sugar
    • 3 bunches watercress

Heat oil in large nonstick skillet over medium heat. Add onion and stir 1 minute to coat with oil. Add vinegar and sugar and stir until onion begins to soften slightly, about 3 minutes. Transfer onion to baking sheet or platter; spread in single layer. Sprinkle with salt. Cover and chill at least...

View full recipe at Epicurious

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