Go Back

Iceberg Wedge Salads with Port Poached Figs & Roquefort Dressing

Print Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 4
Ingredients Method

Ingredients
  

Port Poached Figs
  • 8 figs quartered
  • 1 tbsp demerara sugar
  • 1/2 cup port
Roquefort Dressing
  • 1/3 cup Greek yogurt
  • 1/3 cup mayo
  • 1 clove garlic minced
  • 1/2 lemon juiced
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 3/4 tsp salt
  • 100g (3.5 oz) roquefort
  • 1/4 cup fresh parsley finely chopped
Iceberg Wedge Salads
  • 1 head iceberg lettuce quartered
  • 1 batch Roquefort Dressing see above
  • 1 batch Port Poached Figs see above

Method
 

Port Poached Figs
  1. Sprinkle the sugar in an even layer onto the base of a large skillet. Place the skillet over medium heat and let the sugar melt.
  2. Once the sugar has melted, arrange the figs slices on top of the sugar. Reduce the heat to low and let the figs caramelize for 2 minutes. 
  3. Add the port carefully to the pan. It will bubble violently. Leave the port to reduce over medium-low heat for 5 minutes or until it reaches a thick syrupy consistency. 
  4. Take the skillet off of the heat and transfer the figs to a plate. Spoon any extra port syrup over top and set aside to cool until ready to serve.
Roquefort Dressing
  1. Whisk the yogurt, mayo, garlic, lemon juice, Dijon mustard, Worcestershire sauce, and salt together in a medium-sized bowl. Add the Roquefort and parsley and stir to incorporate.
  2. Cover the dressing and transfer to the fridge until ready to serve.
Iceberg Wedge Salads
  1. Arrange the lettuce quarters on a large platter cut-side-up. Spoon a generous amount of the Roquefort Dressing over top of the wedges and top with Port Poached Figs. Serve immediately with a knife and fork.