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Ingredients
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Macerated Figs
Assembly & Garnish
Method
Macerated Figs
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Make maceration liquid
In a small saucepan combine port wine, brown sugar, orange juice, orange zest, vanilla extract and thyme sprigs. Warm over medium-low heat just until sugar dissolves and the liquid is aromatic (do not boil) — about 3–4 minutes. Remove from heat and stir in lemon juice.
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Macerate
Pour the warm port mixture over the figs, making sure they are submerged or mostly covered. If using a jar, press figs down so liquid covers them. Let cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight, to allow figs to plump and absorb flavors. Turn the figs once or twice during maceration to ensure even soaking.
- 4
Strain and reserve syrup
When ready to serve, remove thyme sprigs and transfer figs to a shallow serving bowl. Reserve the maceration syrup — you will use some to glaze the figs and a little to dress the greens. If syrup is too thin, reduce it: pour syrup into a small saucepan and simmer gently until slightly thickened, about 5–7 minutes, then cool.
Assembly & Serve
- 5
Arrange components
Place microgreens or baby arugula on a serving platter or individual plates. Scatter toasted walnuts or candied pecans over the greens.
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Add figs and cheese
Halve or quarter the macerated figs if desired and arrange them over the greens. Crumble the bleu cheese evenly over the figs and salad.
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Dress and finish
Drizzle 1 teaspoon of reserved maceration syrup over the figs and greens per serving, then lightly drizzle honey over the cheese. Season with a light sprinkle of sea salt and freshly ground black pepper to taste. If you reduced the syrup, use sparingly — it is concentrated and sweet.
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