ARUGULA, FIG AND GORGONZOLA SALAD

1+ 3/4 cups walnuts
1 lb. fresh arugula
12 fresh figs, quartered lengthwise
2 cups Gorgonzola cheese, crumbled
1 cup ruby port wine
1 T. sugar
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
Fresh cracked black pepper

Preheat oven to 350 degrees.  Spread walnuts on baking sheet and roast until slightly browned - approx 6 minutes.  Coarsely chop and set aside.

Remove and discard stems from arugula, rinse and drain leaves.  Place leaves on serving plates - top with fig pieces, crumbled cheese and walnuts.

In small saucepan, reduce wine by half over medium-high heat.  Add sugar and stir to dissolve.  Remove from heat, add vinegar and slowly whisk in oil.  Drizzle dressing over each salad.  Add pepper to taste.

Makes eight appetizer-sized servings or four lunch dish servings.

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