Watercress Salad with Port-Braised Figs and Pickled Onions

• Produce

  • 6 heads Belgian endive
  • 1 lb Mission figs, dried Black
  • 1 Red onion, thinly sliced (about 2 cups, medium-size
  • 3 bunches Watercress

• Baking & Spices

  • 1/8 tsp Black pepper, freshly ground
  • 1/4 tsp Salt
  • 1 1/8 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Champagne vinegar or white wine vinegar
  • 1/4 cup Grapeseed oil or vegetable oil
  • 1 tbsp Olive oil
  • 2 tbsp Olive oil, Extra Virgin
  • 2 tbsp Red wine vinegar

• Beer, Wine & Liquor

  • 1 750-ml bottle Ruby port

Found on epicurious.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 medium-size red onion, thinly sliced (about 2 cups)
• 1 tablespoon Champagne vinegar or white wine vinegar
• 1 teaspoon sugar
• 2 tablespoons red wine vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon sugar
• 1/4 cup grapeseed oil or vegetable oil
• 2 tablespoons extra-virgin olive oil
• 1 750-ml bottle ruby Port
• 1 pound dried black Mission figs, stems removed, figs halved
• 3 bunches watercress, thick stems removed (about 8 cups)
• 6 heads of Belgian endive, trimmed, cut crosswise into 1/4-inch-thick slices

Directions

• PreparationFor pickled onion: 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 8 hours or overnight (onion will turn pink). DO AHEAD: Can be made 2 days ahead. Keep chilled. For vinaigrette: Whisk red wine vinegar, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and sugar in small bowl. Gradually whisk in both oils. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using. For port-braised figs: Combine Port and figs in large saucepan. Bring to boil. Reduce heat to medium-low and simmer until figs are plump and tender, about 30 minutes. Using slotted spoon, transfer figs to small bowl. Increase heat to medium-high and boil Port syrup until thickened and reduced to 6 tablespoons, about 8 minutes. Transfer syrup to another small bowl. DO AHEAD: Can be made 2 days ahead. Cover figs and Port syrup separately and chill. For salad: Combine endive, and pickled onion Toss salad with vinaigrette Port syrup over each salad among plates. Sprinkle salads and serve.

Nutrition