Ingredients:
1 Tbsp. butter

3 large or 6 small shallots, sliced

1/2 tsp. chopped fresh thyme leaves

1/2 tsp. salt, divided

1/4 tsp. freshly ground black pepper, divided

12 dried California figs; stemmed and halved

3 heads Belgian endive; halved lengthwise and sliced into strips

2/3 cup walnuts; toasted and coarsely chopped

1/4 cup flat-leaf parsley leaves

2 Tbsp. plus 2 tsp. saba, sapa, vin cotto or mosto cotto


1 1/2 tablespoons extra virgin olive oil

8 ounces goat cheese

1/2 teaspoon cracked black pepper

Directions:
In small skillet over medium heat, melt butter; add shallots, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally for 7 minutes or until golden. Transfer to a large bowl and allow to cool. Combine shallot mixture with figs, endive, walnuts, parsley, 2 tablespoons saba, olive oil, remaining salt and pepper. Spoon mixture onto large platter. Cut cheese into 6 slices and arrange on top of salad. Drizzle with remanining 2 teaspoons saba and garnish with cracked pepper.