Stuffed Fig Salad - cooking recipe

Ingredients

1 head bibb or Boston lettuce, rinsed, drained and torn into bite size pieces
1 bunch watercress, rinsed, drained and cut into sprigs
1/2 c. sliced green onions
1 c. chopped walnuts
16 Calimyrna or Mission dried figs
16 small chunks Gorgonzola cheese
1/2 c. balsamic vinegar

Preparation

Toss together lettuce, watercress, green onions and walnuts. Divide among 4 salad plates; refrigerate.
Cut stems off figs. Using a small knife, carefully rotate tip of knife to make an opening in the stem of each fig.
Form a pocket in the opening with forefinger.
Stuff a small chunk of cheese into pocket of each fig.
Place cheese-stuffed figs in a baking dish.
Bake in a preheated 350\u00b0 oven for 10 minutes, or until cheese starts to melt.
Arrange hot figs on greens on salad plates, allowing 4 figs per serving.
Drizzle balsamic vinegar over salads.
Yield:
4 servings.