Watercress Salad with Port-Braised Figs and Pickled Onions

Name: Watercress Salad with Port-Braised Figs and Pickled Onions
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 6 heads Belgian endive, trimmed, cut crosswise into 1/4-inch-thick slices; 0 teaspoons freshly ground black pepper; 454 grams dried black Mission figs, stems removed, figs halved; 2 Tbsps extra-virgin olive oil; 750 milliliters ruby Port; 473 milliliters medium-size red onion, thinly sliced (about; 2 Tbsps red wine vinegar; 0 teaspoons salt; 0 teaspoons sugar; 59 milliliters grapeseed oil or vegetable oil; 2 liters bunches watercress, thick stems removed (about; 1 Tbsp Champagne vinegar or white wine vinegar

Watercress Salad with Port-Braised Figs and Pickled Onions might be just the side dish you are searching for. This recipe serves 8. Watching your figure? This gluten free and vegan recipe has 295 calories, 2g of protein, and 11g of fat per serving. From preparation to the plate, this recipe takes approximately 45 minutes. If you have belgian endive, olive oil, sugar, and a few other ingredients on hand, you can make it.

Instructions

Heat oil in large nonstickskillet over medium heat.

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Cooking Oil

Add onion andstir 1 minute to coat with oil.

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Onion

Cooking Oil

Add vinegarand sugar and stir until onion begins tosoften slightly, about 3 minutes.

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Onion

Sugar

Transferonion to baking sheet or platter; spread insingle layer.

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Spread

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Baking Sheet

Sprinkle with salt. Cover andchill at least 8 hours or overnight (onion willturn pink). DO AHEAD: Can be made 2 daysahead. Keep chilled.

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Onion

Salt

Whisk red winevinegar, 1/4 teaspoon salt, 1/8 teaspoonfreshly ground black pepper, and sugar insmall bowl. Gradually whisk in both oils.DO AHEAD: Vinaigrette can be made 1 dayahead. Cover and refrigerate. Bring to roomtemperature and rewhisk before using.

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Ground Black Pepper

Vinaigrette

Sugar

Salt

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Whisk

Bowl

Combine Portand figs in large saucepan. Bring to boil.Reduce heat to medium-low and simmeruntil figs are plump and tender, about30 minutes. Using slotted spoon, transferfigs to small bowl. Increase heat tomedium-high and boil Port syrup untilthickened and reduced to 6 tablespoons,about 8 minutes.

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Syrup

Figs