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Endive, Radicchio and Poached Figs with Buttermilk Blue Cheese Dressing

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Makes: 4 servings Start to Finish 20 mins View Nutrition Facts


  • 1 cup  dried figs, stemmed and quartered
  • 1/4 cup  dry white wine
  • 1 tablespoon  honey
  • 4 cups  sliced endive
  • 4 cups  sliced radicchio
  • 2 cups  sliced romaine lettuce
  • 2 tablespoons  minced fresh parsley, divided
  • 3 ounces  blue cheese
  • 2 cloves garlic, minced
  • 2 tablespoons  reduced-fat sour cream
  • 1/4 tablespoon  kosher salt
  • 1/2 tablespoon  freshly ground black pepper
  • 1/4 cup  low-fat buttermilk
  • 1/4 cup  walnuts, toasted


1. In a small saucepan over medium-low heat, poach figs in wine and honey for 10 minutes, or until softened. Drain, reserving liquid.

2. Toss with lettuces; mound mixture onto four plates.

3. Transfer poaching liquid to a blender; add half the parsley and all of the remaining ingredients except walnuts. Puree until smooth.

4. Season with salt and pepper to taste and drizzle over salad. Sprinkle with remaining parsley and walnuts.

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