Warm Spinach Salad
Slice each apple quarter 4 times lengthwise, taking care to only slice 4/5 the way through each time. Grasp apple by uncut end and gently fan out slices. In a large mixing bowl, toss spinach with warm vanilla bean vinaigrette (see recipe). Prepare 6 plates for serving. Place spinach in center of each plate, top with a fanned apple quarter. Place 5 mandarin-orange wedges evenly at 5 points around the plate’s rim. Do the same with 5 poached fig halves (see recipe) so that figs and oranges alternate around plate. Top spinach with grapes and walnuts. Garnish with Stilton cheese crumbles on top and around salad. Serve immediately.
Sweet Vanilla Bean Vinaigrette
In a saucepan melt butter over medium-low heat and stir in brown sugar and honey. Split vanilla bean in half and core (use the pulp only). Transfer butter mixture and vanilla pulp to a blender. Add vanilla extract and pulse for 2 minutes. Slowly add olive oil, pulsing to incorporate. Return to saucepan and keep over low heat until ready to use.
Poached Figs
Bring all liquids to a boil, Reduce heat and add the figs, simmer lightly until softened and cooked through. Discard liquid; reserve figs. Let cool and cut in halves before serving.