Watercress Salad with Port-Braised Figs and Pickled Onions

Ingredients

• 6 heads belgian endive trimmed
• 0.1 teaspoon pepper black freshly ground
• 1 pound mission figs dried black halved
• 2 tablespoons olive oil extra-virgin
• 750 ml ruby port 
• 2 cups onion red thinly sliced
• 2 tablespoons red wine vinegar 
• 0.3 teaspoon salt 
• 0.1 teaspoon sugar 
• 0.3 cup vegetable oil 
• 8 cups watercress thick
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• baking sheet
• sauce pan
• whisk
• slotted spoon

Directions

1. Heat oil in large nonstickskillet over medium heat.
2. Add onion andstir 1 minute to coat with oil.
3. Add vinegarand sugar and stir until onion begins tosoften slightly, about 3 minutes.
4. Transferonion to baking sheet or platter; spread insingle layer.
5. Sprinkle with salt. Cover andchill at least 8 hours or overnight (onion willturn pink). DO AHEAD: Can be made 2 daysahead. Keep chilled.
6. Whisk red winevinegar, 1/4 teaspoon salt, 1/8 teaspoonfreshly ground black pepper, and sugar insmall bowl. Gradually whisk in both oils.DO AHEAD: Vinaigrette can be made 1 dayahead. Cover and refrigerate. Bring to roomtemperature and rewhisk before using.
7. Combine Portand figs in large saucepan. Bring to boil.Reduce heat to medium-low and simmeruntil figs are plump and tender, about30 minutes. Using slotted spoon, transferfigs to small bowl. Increase heat tomedium-high and boil Port syrup untilthickened and reduced to 6 tablespoons,about 8 minutes.
8. Transfer syrup toanother small bowl. DO AHEAD: Can bemade 2 days ahead. Cover figs and Portsyrup separately and chill.
9. Combineendive, and pickled onion
10. Toss salad with vinaigrette
11. Port syrup over eachsalad among plates.
12. Sprinklesalads and serve.