|1 cup||dried Black Mission figs|
|1/2 cup||Madeira, Marsala or another sweet wine|
|2 tsp||grainy Dijon mustard|
|3 Tbsp||Sherry vinegar|
|fresh ground black pepper to taste|
|1/4 cup||olive oil|
|8 cups||kale, washed and dried, ribs removed and leaves chopped|
|1 cup||cooked quinoa, cooled|
|2||pears, cored and sliced thinly|
|1/4 cup||dried apricots, halved|
|1/4 cup||pumpkin seeds, toasted|
|1/4 cup||goat cheese, crumbled|
Remove stems from figs and quarter each. Place the Madeira, or whichever sweet wine you are using, in a small saucepan. Bring to a simmer and add the quartered figs. Remove from heat and let sit until cooled and the figs have plumped. Remove the figs from the liquid, reserving the leftover sweet wine for the dressing.
Make the dressing. In a small bowl combine the leftover sweet wine, Dijon mustard, Sherry vinegar, salt and pepper. Slowly whisk in the olive oil until the dressing is emulsified and smooth. Check for seasoning.
In a large salad bowl combine the kale, quinoa, sliced pears, poached figs and apricots. Drizzle with some of the dressing, tossing to coat everything. You may not need to use all the dressing.
Sprinkle salad with the toasted pumpkin seeds and crumbled goat cheese.