Asian Pear & Cabrales Salad with Fig & Port Dressing

By Aliza Green Fine Cooking Issue 49

Instead of ending a meal with a plate of fruit and cheese, serve this elegant winter salad made with crunchy, juicy Asian pears and Cabrales, a sheep-and-cow’s milk blue cheese from Spain. The long burgundy-streaked spears of radicchio di Treviso are very similar to red Belgian endive, which makes a good substitute.

3 dried figs, preferably Black Mission

½ cup ruby port

Kosher salt

Freshly ground black pepper

6 Tbs. grapeseed oil, or another neutral salad oil

2 Tbs. cider vinegar

2 Tbs. finely chopped shallots

2 heads Belgian endive

1 head radicchio di Treviso, common red radicchio, or red Belgian endive

1 large Asian pear or barely ripe Bosc or Anjou pear

Juice of ½ lemon

½ lb. Cabrales, cut into 6 slices

Directions at finecooking.com

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