Watercress Salad With Port-Braised Figs And Pickled Onion

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Bon Appetit
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 tablespoon olive oil

1 medium-size red onion, thinly sliced (about 2 cups)

1 tablespoon Champagne vinegar or white wine vinegar

1 teaspoon sugar

2 tablespoons red wine vinegar

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon sugar

1/4 cup grapeseed oil or vegetable oil

2 tablespoons extra-virgin olive oil

1 750-ml bottle ruby Port

1 pound dried black Mission figs, stems removed, figs halved

3 bunches watercress, thick stems removed (about 8 cups)

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

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