- 3/4 cup ruby port
- 1/4 cup dry red wine
- 1/4 cup vegetable oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons hazelnut oil or walnut oil
- 1 tablespoon sugar
- 1 tablespoon red wine vinegar
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon mild-flavored (light) molasses
- 1/4 teaspoon onion powder
- 1 9-ounce package dried black Mission figs, stemmed, cut in half lengthwise (about 1 3/4 cups)
- 1 5-ounce bag mixed baby greens (about 10 cups loosely packed)
- 4 ounces Stilton cheese, crumbled (about 1 1/4 cups)
- Whisk first 10 ingredients in medium bowl to blend. (Dressing can be made 3 days ahead. Cover and refrigerate.)
- Bring vinaigrette and figs to simmer in heavy large nonstick skillet over medium-high heat. Simmer until dressing is slightly syrupy, stirring occasionally, about 8 minutes. Cool slightly. Season dressing to taste with salt and pepper.
- Divide greens among 6 plates. Sprinkle cheese over greens. Ladle warm dressing and figs over salads and serve.