Ingredients

1 3/4 cups walnuts
1 pound arugula (approximately 4 bunches) or mesclun mix
12 fresh mission figs, halved lengthwise (see note)
2 cups Gorgonzola cheese, crumbled
1 cup ruby port wine
1 tablespoon sugar
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
Fresh cracked black pepper

Directions

Preheat the oven to 350 F. Spread the walnuts out on a baking pan and roast them until they are lightly browned, about 8 minutes. Coarsely chop them and transfer to a small bowl. Set aside.

Remove and discard the stems from the arugula. Rinse, drain and spin-dry the arugula leaves. Place in equal mounds on 8 small or 4 larger individual salad plates. Top with fig halves, crumbled cheese and walnuts, divided among plates. Set aside.

In a small saucepan, reduce the port wine by half over medium-high heat, being careful to keep the heat low enough not to ignite the wine. Add the sugar and stir to dissolve. Remove from the heat. Add the balsamic vinegar and slowly whisk in the olive oil, emulsifying the vinaigrette. While it is still warm, drizzle over each salad. If desired, lightly season with fresh cracked black pepper.

Note: If fresh figs are unavailable, poach dried Calimyrna figs in the wine. Makes 8 appetizer servings, or 4 lunch dish servings.

Nutrition information per appetizer serving: 612 cal., 13 g pro., 32 g carbo., 5 g fiber, 47 g total fat (10 g saturated fat), 25 mg chol., 535 mg sodium.