ORGANIC LETTUCES WITH FIG VINAIGRETTE

Organic Lettuces with Fig Vinaigrette image

Yield serves 10

Number Of Ingredients 21

Reserved poaching liquid from Oven-Poached Figs (recipe follows)
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 (recipe follows), for serving
Soft ripened cheeses (such as Camembert or goat cheese), for serving
Oven-Poached Figs
12 fresh figs
1/4 cup tawny port
1/4 cup full-bodied red wine, such as Pinot Noir
3 tablespoons honey
1 strip orange zest (3 inches), plus 1/4 cup fresh orange juice
1 cinnamon stick (3 inches)
1 vanilla bean, seeds scraped
2 whole green cardamom pods, split open
2 whole cloves
1/2 teaspoon whole black peppercorns
(makes 12)

Steps:

Cook the reserved poaching liquid in a small saucepan over medium heat until reduced to the consistency of syrup (about 2 tablespoons). Let cool completely.
Whisk the reduced liquid, vinegars, and shallot in a small bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the oil until emulsified. Season with more salt and pepper, if desired. Toss the greens with vinaigrette to taste. Serve immediately with figs and wedges of cheese.
Oven-Poached Figs
Preheat the oven to 325°F. Put the figs in an 8-inch-square ceramic or glass baking dish. Pour the port, wine, honey, and orange juice over the figs. Submerge the remaining ingredients in the liquid around the figs. Cover the dish with foil, and bake 1 hour.
Remove the foil; continue to bake 45 minutes more, basting 2 or 3 times with the accumulated juices. Let cool completely, turning the figs occasionally to keep them moist.
Transfer the figs to a plate. Pour the liquid through a fine sieve into a bowl; reserve for the fig vinaigrette (recipe above). Discard the solids. The figs can be refrigerated in an airtight container up to 3 days.