Bitter Green Salad with Roasted Wisconsin “Bread Cheese” (3 cups of red wine = woo-hoo!)

Servings: 6

Ingredients:6 thin slices fruit and nut baguette, drizzled with olive oil and salt
2 cups dried black mission figs, quartered
3 cups red wine
1 ounce (about 2 tablespoons) shallots, chopped
1/4 cup fig vin cotto vinegar or balsamic vinegar
1 cup canola-olive blend oil
12 ounces Wisconsin Bread Cheese or other Wisconsin Juustoleipa Cheese
2 ripe Anjou pears, seeded and julienne
8 ounces baby arugula or mixed salad greens

Cooking Directions:

Croutons:

Preheat oven to 325°F. Make the fruit and nut toast croutons by slicing the fruit and nut bread; drizzle with olive oil and sprinkle with salt. Bake until toasted, about 10 minutes. Set aside.

Figs:

Combine the black mission figs and red wine in a small sauce pot and simmer until the figs are soft, about 15 minutes. Turn the heat off and reserve the figs in the wine.
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Chill.

Dressing:

Combine the shallots and vinegar in a bowl. Slowly whisk in the olive oil until emulsified. Season to taste.

Cheese:

Preheat oven or broiler to 375°F. Cut the bread cheese in 3 equal pieces.
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Place the cheese on a cookie sheet and bake until soft; about 5 minutes.

If using a microwave, cook for 30 seconds until soft.

Final Preparation:

Drain the figs, reserving the wine. Combine the pears, figs and arugula. Toss with dressing; season to taste. Divide among six salad plates. Place crouton on each salad. Top each with 1/2 slice of the warm cheese. Season with pepper and drizzle some reserved red wine over salad.

Serve immediately.