Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Organic Lettuces with Fig Vinaigrette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: VICTORIA PEARSON Servings: 10 To make this flavorful salad, the poaching liquid reserved from Oven-Poached Figs is incorporated into a vinaigrette dressing. Ingredients Reserved poaching liquid from Oven-Poached Figs 1 ½ tablespoons red wine vinegar 1 teaspoon balsamic vinegar 2 teaspoons finely chopped shallot Coarse salt and freshly ground pepper ½ 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 Cook reserved poaching liquid in a small saucepan over medium heat until reduced to consistency of syrup (about 2 tablespoons). Let cool completely. 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. Rate it Print