A Salad with a Story
This salad reminds me of my friend Margie. She loved fancy cheese and sweet things. One day, she mixed them right into her greens. I thought it was strange at first. But one bite changed my mind. I still laugh at that.
It matters because food is about trying new things. A surprising mix can become a favorite. What is the strangest food mix you’ve ever loved? Tell me about it.
The Sweet and Savory Dance
Let’s talk about the dressing. You warm up port with figs. Doesn’t that smell amazing? It gets syrupy and rich. Then you mix in sharp vinegar and onion.
The warm dressing wilts the greens just a little. This is important. It makes the salad feel cozy, not cold. The flavors hug each other. Fun fact: Port is a wine from Portugal. It’s often a bit sweet.
Choosing Your Greens and Cheese
Use arugula and escarole if you can. Arugula is peppery. Escarole is sturdy and a tiny bit bitter. They hold up to the warm dressing. If you can’t find them, any strong greens will do.
Now, the blue cheese. A little goes a long way. It’s salty and funky. It crumbles over the sweet figs perfectly. Do you have a favorite blue cheese, or does it scare you a bit? I was scared once too!
Why This All Works Together
This salad has everything. Sweet figs, salty cheese, bitter greens, and a tangy dressing. Your mouth gets to go on a little adventure with each forkful. That’s why it matters.
It teaches balance. Not one flavor takes over. They all work as a team. It’s a good lesson for cooking, and maybe for life too.
Your Turn to Make It
Making the dressing is the main job. Simmer those figs until they’re plump. Let the port reduce. Your kitchen will smell wonderful. Then just toss it all together.
Serve it right away. The warmth is part of the magic. Would you make this for a special dinner or a cozy lunch? I’d love to know where you’d enjoy it most.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Port | ⅓ cup | |
| Granulated sugar | ½ teaspoon | |
| Dried figs | 4 ounces (6 large or 12 small) | stems removed |
| Balsamic vinegar | 2 tablespoons | |
| Shallots or red onion | 2 medium or ¼ small | minced (about 3 tablespoons) |
| Table salt | ¼ teaspoon | |
| Ground black pepper | ¼ teaspoon | |
| Extra-virgin olive oil | ¼ cup | |
| Arugula | 2 large bunches | washed, dried, torn (about 3 cups loosely packed) |
| Escarole | 1 medium head | washed, dried, torn (about 6 cups loosely packed) |
| Blue cheese (Roquefort or Stilton) | ¼ pound | crumbled |
Instructions
Step 1: Let’s start with the figs. Put the port, sugar, and figs in a small pot. Bring it to a boil, then turn it way down. Let it bubble softly with the lid on for 15 minutes. The figs will get plump and happy. (A gentle simmer keeps them from turning to mush.) Carefully lift the figs out with a spoon. Let them cool a bit before you cut them.
Step 2: Now, make the warm dressing. Look at that lovely port left in the pan! Whisk in the vinegar, shallots, salt, and pepper. Then slowly whisk in the olive oil. It will smell sweet and tangy. Pop the quartered figs back into this warm dressing. Give it a gentle stir over low heat. What’s your favorite smell from the kitchen? Share below!
Step 3: Time to bring it all together. Put your washed greens in a big, big bowl. Pour the warm dressing and figs right over them. Toss everything gently with your hands or two spoons. You want every leaf to get a little glossy. Divide the salad onto your plates right away.
Step 4: The final touch is the cheese. Crumble that lovely blue cheese over each plate. Don’t be shy with it! Serve it immediately while the greens are just barely warm. I still laugh at how fast this salad disappears. Everyone always wants just one more bite.
Creative Twists
This salad loves to play dress-up. Try a different outfit sometime. Swap the figs for juicy, fresh pear slices. Their crisp sweetness is wonderful. Use toasted walnuts instead of blue cheese. It’s perfect for friends who are unsure about strong cheese. Add a handful of cooked, shredded chicken. Suddenly, it’s a full meal on its own. Which one would you try first? Comment below!
Serving & Pairing Ideas
This salad is a fancy supper star. I love it with a simple roast chicken. A crusty loaf of bread for dipping is a must. For drinks, a glass of red wine feels just right. For a special treat without alcohol, try sparkling apple cider. Doesn’t that sound lovely? Which would you choose tonight?
Keeping Your Salad Happy
This salad is best eaten right away. The greens wilt with the warm dressing. But you can prepare parts ahead.
Make the port glaze and cook the figs a day early. Store them in a jar in the fridge. The flavors will get even better.
Wash and dry your greens, too. Keep them in a bag with a paper towel. This keeps them crisp for tomorrow.
Fun fact: Arugula is also called “rocket.” It has a lovely, peppery kick! I once made the dressing three days early. It was wonderfully rich.
Batch cooking the figs saves you time. It means a special meal is always close. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Is your dressing too sharp? You added too much vinegar. Just stir in a tiny bit more olive oil.
This balances the flavors beautifully. I remember when my grandson made this face. The dressing was too tart! We fixed it together.
Are the greens soggy? You did not dry them well enough. Use a salad spinner or clean kitchen towels.
Dry greens hold the dressing perfectly. This matters because texture is part of the joy. Are your figs too hard?
You did not simmer them long enough. Let them cook until they are plump and soft. This makes them sweet and tender. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this salad gluten-free?
A: Yes, all the ingredients here are naturally gluten-free.
Q: Can I make it ahead?
A: Prep the parts separately. Combine them just before you eat.
Q: I don’t like blue cheese. What can I use?
A: Try creamy goat cheese or shaved Parmesan instead.
Q: Can I make a smaller portion?
A: Absolutely. Just cut all the ingredients in half. It works perfectly.
Q: Any optional tips?
A: Toast some walnuts. Sprinkle them on top for a nice crunch. Which tip will you try first?
From My Kitchen to Yours
I hope you love this salad. It feels fancy but is so simple. Food is about sharing and making memories.
My kitchen is always open for your stories. Tell me about your cooking adventures in the comments. I read every one.
Have you tried this recipe? Let me know how it turned out for you. I would love to hear all about it.
Happy cooking!
—Elowen Thorn.
Festive Fig and Blue Cheese Salad with Port Glaze
Description
Arugula and Escarole Salad with Blue Cheese, Figs, and Warm Port Dressing
Ingredients
Instructions
- Bring port, sugar, and figs to boil in medium saucepan over high heat. Cover pan, reduce heat to low, and simmer until figs are very soft but not mushy, about 15 minutes. Reserving liquid in pan, remove figs with slotted spoon and, when cool enough to handle, quarter and set them aside.
- Whisk vinegar, shallots, salt, and pepper into port; gradually whisk in oil. Return figs to dressing and reheat over medium heat, stirring occasionally, until warm but not steaming.
- Toss greens and warm dressing to coat in large mixing bowl. Divide dressed greens among 6 serving plates, sprinkle with a portion of blue cheese, and serve immediately.