Mixed Greens with Fig and Wine Dressing Teri Tsang   From Every Day with Rachael Ray August 2007 FOUR SERVINGS Prep Time: 15 min Bake Time: 20 min 9 dried figs, preferably Calimyrna, stemmed and halved 1 3/4 cups dry red wine 2/3 cup extra-virgin olive oil 1/4 cup brown sugar 2 tablespoons red wine vinegar Salt and pepper One 5-ounce bag mesclun or herb salad mix 4 ounces manchego cheese, shaved 1 cup hazelnuts, toasted and chopped 4 fresh figs, thinly sliced lengthwise 1. In a small microwaveable bowl, microwave the dried figs and 1 cup water at full power for 2 minutes. Let stand for 5 minutes, then transfer to a medium saucepan. Add the wine and bring to a boil. Lower the heat and simmer for 15 minutes. Let cool for 10 minutes. 2. Using a blender, puree the fig mixture. Add the olive oil, brown sugar, vinegar and 1 teaspoon salt and blend until smooth. Season with pepper. 3. Place the greens in a large bowl, drizzle with 1/2 cup dressing and toss to combine. Mound the salad greens onto 4 serving plates and top with the manchego, hazelnuts and fresh figs.

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