|1 cup packed||Valley Fig Growers Blue Ribbon Orchard Choice or Sun-Maid Calimyrna or Mission Figs |
|1 ||Shallot, finely chopped|
|1 clove||Garlic, minced|
|1 ½ teaspoons||Finely chopped fresh rosemary or 1/2 teaspoon dried|
|2 tablespoons||Goat cheese|
|3 tablespoons||Finely chopped, roasted pistachios|
|2 tablespoons||Balsamic vinegar|
|2 teaspoons||Dijon mustard|
|2 tablespoons||Olive oil|
|12 ounces (about 8 packed cups)||Baby spinach leaves, stems removed|
|½ cup (2 ounces)||Thin strips pancetta|
|¼ cup ||Thinly sliced red onion|
|To taste||Salt and ground black pepper|
Remove fig stems. Starting at the stem end, cut an “X” three-quarters of way to bottom of 8 figs. Finely chop remaining figs.
In small saucepan, combine whole and chopped figs, port, shallot, sugar and rosemary. Cover and bring to boil; reduce heat and simmer 1 minute. Remove from heat and set aside for 10 minutes.
Meanwhile, moisten hands with water and form goat cheese into 8 small balls. Roll in chopped nuts. Cover and chill until serving time.
Into fig-port mixture in saucepan, add balsamic vinegar, mustard, salt and pepper. Stir in olive oil. Heat dressing just until warm.
Combine spinach, prosciutto and red onion in large bowl. Remove whole figs from dressing and reserve; toss remaining dressing and chopped figs with salad.
Place salad on 4 small plates. Fill whole figs with cheese balls and arrange on plates.