Ingredients
Reserved poaching liquid from Oven-Poached Figs
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, for serving
Soft ripened cheeses, (such as Camembert or goat cheese), for serving
Preparation
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.
