Ingredients
2
tbsp hazelnut oil or walnut oil
1/2
tbsp Worcestershire sauce
1/2
tbsp mild-flavored (light) molasses
1
9-ounce package dried black Mission figs, stemmed, cut in half lengthwise (about 1 3/4 cups)
1
5-ounce bag mixed baby greens (about 10 cups loosely packed)
4
ounces Stilton cheese, crumbled (about 1 1/4 cups)
Directions
1.
Whisk first 10 ingredients in medium bowl to blend. (Dressing can be made 3 days ahead. Cover and refrigerate.)
2.
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.
3.
Divide greens among 6 plates. Sprinkle cheese over greens. Ladle warm dressing and figs over salads and serve.
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