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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
  

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

Instructions
 

Port Poached Figs

  • 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.
  • 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. 
  • 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. 
  • 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

  • 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.
  • Cover the dressing and transfer to the fridge until ready to serve.

Iceberg Wedge Salads

  • 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.