Watercress Salad With Port-Braised Figs

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Buddy Valastro - Cake Boss
Nutrition per serving    (USDA % daily values)
CAL
416
FAT
60%
CHOL
5%
SOD
30%

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Ingredients for 4 servings

1 3/4 cups ruby Port

1/2 pound dried black Mission figs, stems removed, figs halved

1 1/2 tablespoons red wine vinegar

1/4 teaspoon coarse salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon sugar

3 tablespoons grapeseed oil

1 tablespoon hazelnut oil or walnut oil

2 bunches watercress, thick stems removed (about 5 cups)

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

2 ounces blue cheese, crumbled

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