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Escarole and Figs with Ruby Port Dressing
WILLIAMS-SONOMA9Ingredients
40Minutes
380Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 cup ruby port (8 fl. oz./250 ml)
- 1/4 cup balsamic vinegar (2 fl. oz./60 ml)
- 1/4 tsp. sugar
- sea salt
- freshly ground pepper
- 1/4 cup extra-virgin olive oil (2 fl. oz./60 ml)
- 1 head escarole (leaves torn into bite-size pieces)
- 12 Mission figs (stemmed and halved lengthwise)
- 1/4 lb. gouda cheese (aged)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium370mg15% |
| Potassium670mg19% |
| Protein8g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber7g28% |
| Sugars25g |
| Vitamin A50% |
| Vitamin C15% |
| Calcium25% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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