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To poach the fruit, place the 2 cups of red wine, water, sugar, vanilla pod and scrapings, and zest in a saucepan. Bring to a simmer over medium heat, and set the fruit in the liquid. Poach at a gentle simmer until the dried fruit is plump and tender, about 10 minutes.
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Cool the fruit in the poaching liquid. Once the fruit is cool, it may be refrigerated in the poaching liquid for several days.
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To prepare the vinaigrette, place the port and 1/2 cup dry red wine in a saucepan. Boil the wines over medium-high heat until reduced to 1/2 cup. Allow to cool to room temperature. Do this step while the fruit is poaching.
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In a medium-size bowl, whisk together the wine reduction, shallot, Dijon mustard and balsamic vinegar. Slowly drizzle in the olive oil while whisking rapidly to create a temporary emulsion. Whisk in the thyme, and season with salt and pepper to taste.
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Slice the cooled apricots into strips, leave the figs as is. Toss together the watercress, goat cheese, nuts, poached fruit and just enough of the vinaigrette to coat. Serve right away.
