Arugula and Escarole Salad with Blue Cheese, Figs, and Warm Port Dressing | America's Test Kitchen

Ingredients

• 1/3 cup port
• 1/2 teaspoon granulated sugar
• 4 ounces dried figs (6 large or 12 small), stems removed
• 2 tablespoons balsamic vinegar
• 2 medium shallots or 1/4 small red onion, minced (about 3 tablespoons)
• 1/4 teaspoon table salt
• 1/4 teaspoon ground black pepper
• 1/4 cup extra-virgin olive oil
• 2 large bunches arugula, washed, dried, and leaves torn into bite-sized pieces (about 3 cups, loosely packed)
• 1 medium head escarole, washed, dried, and torn into bite-sized pieces (about 6 cups, loosely packed)
• 1/4 pound blue cheese (preferably Roquefort or Stilton), crumbled