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The dressing will be a reduction of red port, balsamic vinegar and sugar. That's very easy, just add those 3 ingredients to a small saucepan and simmer on low heat until thickened a bit. That will take a maximum of 15 minutes.
Meanwhile, make sure your mixed greens are properly washed to get rid of any sand. Dry the lettuce using a salad spinner or a clean kitchen towel. Use a small skillet to roast the pine nuts.
There's no need to add any oil or butter, just roast in a dry pan for a few minutes. Keep an eye on them, they will be golden brown before you know it.
Immediately add a little bit of fine salt to them and remove it from the skillet.
DIVIDE mixed greens over 2 plates. CUT the cherry tomatoes in half and also divide them. REMOVE the stems from the figs and then cut the figs and red beets into wedges.
DIVIDE the figs, red beets and red port dressing. Finish the salad with roasted pine nuts and enjoy!