2 large heads frisee (curly lettuce) or 1 head green-leaf lettuce
1 shallot, chopped
1 clove garlic, chopped
2 dried figs, diced
1/2 cup red wine
2 tablespoons balsamic vinegar 1/4 cup olive oil
Salt and pepper, to taste
2/3 cup shaved Parmesan cheese
Tear up the frisee or lettuce, removing the cores. Place the leaves in a large bowl and refrigerate them.
In a saucepan, combine the shallot, garlic, figs, and wine. Bring to a boil, lower the heat, and simmer for 5 minutes or until the figs are softened.
Transfer the mixture to a blender, add the vinegar and oil, and puree until smooth. Add salt and pepper.
Toss the greens with enough dressing to moisten them lightly and arrange them on 4 salad plates. Garnish with the shaved Parmesan and serve at once.
Adapted from Caprial and John's Kitchen, by Caprial and John Spence (Ten Speed Press).