Watercress Salad with Port-Braised Figs and Pickled Onions

Ingredients for Watercress Salad with Port-Braised Figs and Pickled Onions

• 1 matsked olivolja

• 1 medium-size red onion, thinly sliced (about 475ml )

• 1 tablespoon Champagne vinegar or white wine vinegar

• 1 teaspoon sugar

• 2 matskedar rödvinsvinäger

• 1/4 teskedar salt

• 1/8 teskedar nymalen svartpeppar

• 1/8 teaspoons sugar

• 60ml grapeseed oil or vegetable oil

• 2 matskedar extra jungfruolivolja

• 1 750-ml bottle ruby Port

• 450g dried black Mission figs, stems removed, figs halved

• 3 bunches watercress, thick stems removed (about 1925ml )

• 6 heads of Belgian endive, trimmed, cut crosswise into 1/4-inch-thick slices

Heat oil in large nonstick skillet over medium heat. Add onion and stir 1 minute to coat with oil. Add vinegar and sugar and stir until onion begins to soften slightly, about 3 minutes. Transfer onion to baking sheet or platter; spread in single layer. Sprinkle with salt. Cover and chill at least 8 hours or overnight (onion will turn pink). DO AHEAD: Can be made 2 days ahead. Keep chilled.

Whisk red wine vinegar, 1/4 teaspoons salt, 1/8 teaspoons freshly ground black pepper, and sugar in small bowl. Gradually whisk in both oils. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.

Combine Port and figs in large saucepan. Bring to boil. Reduce heat to medium-low and simmer until figs are plump and tender, about 30 minutes. Using slotted spoon, transfer figs to small bowl. Increase heat to medium-high and boil Port syrup until thickened and reduced to 90ml , about 8 minutes. Transfer syrup to another small bowl. DO AHEAD: Can be made 2 days ahead. Cover figs and Port syrup separately and chill.

Combine endive, and pickled onion Toss salad with vinaigrette Port syrup over each salad among plates. Sprinkle salads and serve.

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