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Organic Lettuces with Fig Vinaigrette

  • Servings: 10
Organic Lettuces with Fig Vinaigrette

Source: Martha Stewart Living, October 2005

Ingredients

  • Reserved poaching liquid from Oven-Poached Figs
  • 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons finely chopped shallot
  • Coarse salt and freshly ground pepper
  • 1/2 cup extra-virgin olive oil
  • 12 cups salad greens
  • Oven-Poached Figs, for serving
  • Soft ripened cheeses, (such as Camembert or goat cheese), for serving

Directions

  1. Cook reserved poaching liquid in a small saucepan over medium heat until reduced to consistency of syrup (about 2 tablespoons). Let cool completely.

  2. Whisk reduced liquid, vinegars, and shallot in a small bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in oil until emulsified. Season with more salt and pepper, if desired. Toss greens with vinaigrette to taste. Serve immediately with figs and wedges of cheese.

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