Best Grilled Fig And Stilton Salad With Port Wine Vinaigrette Recipes
HONEY GLAZED GRILLED FIG SALAD WITH FETA, PISTACHIO AND MIZUNA
Steps:
- Whisk together the vinegar, honey, orange juice and some salt and pepper to combine. Slowly whisk in the olive oil until emulsified. Set aside.
- Heat a charcoal or gas grill to high for direct grilling. Brush the figs with some olive oil, season with salt and pepper and grill, cut-side down, just until slightly charred. Remove to a plate.
- Toss the mizuna with some of the vinaigrette. Transfer the mizuna to a platter and arrange the figs over top. Sprinkle with the feta and pistachios and drizzle some of the remaining dressing over top. Serve at room temperature.
DUCK BREAST AND FIG SALAD WITH A RED WINE VINAIGRETTE
Provided by Food Network
Yield 5 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Trim duck breasts if necessary. Place in pan. In a separate bowl, mix 1/2 of the red wine vinegar, olive oil, bay leaf, thyme and shallots. Season with salt and pepper. Pour over duck and marinate for 30 minutes.
- Trim top portion of the stem on figs. Season with pepper. Place in pan and add remaining red wine vinegar and red wine. Hold aside.
- Heat grill. Grill duck until cooked to desired doneness. Brush with marinade while grilling. Reserve leftover marinade and heat on stove until it just comes to a boil. Hold aside.
- Take duck off grill and let rest. Place figs on grill to warm, skin side down. Slice duck on the bias. Divide arugula into 5 portions and put on plate. Place duck and figs on top. Sprinkle with blanched chestnuts. Drizzle cooked marinade over duck, figs and greens.
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