Port Vinaigrette, recipe follows
12 fresh figs
4 cups mesclun greens
2 tablespoons extra-virgin olive oil
Salt and pepper
4 ounces Stilton, crumbled
2 tablespoons olive oil
1/2 small red onion, finely chopped
2 cups Port wine
1/2 cup dry red wine
1 tablespoon molasses
3 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
1 tablespoon walnut oil
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