Name: Fresh Fig Salad
Total time: 25 min
Ingredients: 3 tablespoons balsamic vinegar; 2 tablespoons ruby port; ¾ cup baby arugula , chopped coarse; 8 ounces figs , halved (about 2 cups); 4 ounces goat cheese , broken into chunks; 2 ounces thinly sliced mortadella , torn; ½ teaspoon flake sea salt; ½ teaspoon cracked pepper; 2 tablespoons extra-virgin olive oil; 2 tablespoons chopped toasted pistachio

Why This Recipe Works

For a composed salad that showcases fresh figs, we started by cooking down port wine and balsamic vinegar into a syrup. We then drizzled this flavorful mixture over a bed of spicy arugula, halved fresh figs, goat cheese, and torn mortadella slices. Some flake sea salt, cracked black pepper, olive oil, and chopped toasted pistachios on top added balance to this elegant plated salad.

Before You Begin

You can substitute prosciutto for the mortadella if you like. We prefer small figs here. If you can find only large figs, quarter them. For a nonalcoholic version, omit the port and increase the balsamic vinegar to 5 tablespoons. For the best results, we suggest buying a log of good-quality goat cheese.

Instructions

Combine vinegar and port in small saucepan. Bring to boil over medium-high heat. Cook until thickened and just becoming syrupy (mixture should measure scant 2 tablespoons), about 3 minutes. Let cool for at least 5 minutes.

Arrange arugula on serving platter and top with figs, goat cheese, and mortadella. Sprinkle with salt and pepper. Drizzle with oil and balsamic mixture. Top with pistachios. Serve.