Maytag Stuffed Figs w/Greens, served with a Lynfred 2008 Syrah!
Before I start, yeah, that’s a lost half cork in the bottle that you’re seeing http://sadtrombone.com/
The string of, let’s say “interesting”, recipes continues. Figs stuffed with Stilton and thyme, wrapped in prosciutto? Say what? Taken separately you wouldn’t think that this would work at all. However, put together, the ingredients all fit, kinda like the goat cheese and beet salad.
Additionally, the port vinaigrette itself was really good and can be used on anything, but make sure to strain the onions out before serving. Maybe we didn’t cut them small enough, but the onions in ours really took away from the vinaigrette as a whole…after straining, all was well.
Listening To: The Most Metal Thing in the World A.K.A. NOTHING!
(that’s for all your Dethklok fans out there)
Maytag Stuffed Figs w/ Greens
Recipe from the Private Kitchen of Lynfred Chef Joe Hetman
12 fresh figs, quartered halfway down from the top
4 cups spring greens
8 ounces Stilton, crumbled
4 sprigs thyme, pulled from stem
12 slices prosciutto crudo
For the Port Vinaigrette
1 tablespoon extra-virgin olive oil
1/2 small red onion, finely chopped
2 cups Syrah
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
3 tablespoon walnut oil
With the figs quartered, press inward from the bottoms to allow figs to “blossom” open. Stuff the centers with Stilton and fresh thyme, and wrap each in a piece of prosciutto crudo. Arrange 6 figs onto each plate, leaving the center open for the salad greens.
Heat sauté pan to medium-high. Add olive oil and onion and cook until tender. Add the Syrah and reduce by half. Transfer reduced wine mixture to a blender or large mixing bowl (with whisk) and add the molasses, balsamic vinegar, thyme and salt and pepper and blend until combined. With the motor running (or wrist twisting away with the whisk), slowly add the olive oil and walnut oil and blend until emulsified. Check your seasoning. Drizzle the vinaigrette into a large bowl to coat, and then add in the spring greens. Toss to coat and place in the center of each plate just inside the fig arrangements.
Sprinkle the salad with the Stilton and drizzle with some of the vinaigrette.
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