GREEN SALAD WITH DRIED FIGS, BLUE CHEESE, WALNUTS, AND SHERRY VINAIGRETTE

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Green Salad with Dried Figs, Blue Cheese, Walnuts, and Sherry Vinaigrette image

Categories     Salad     Cheese     Fig     Walnut     Sherry

Yield makes 4 to 6 servings

Number Of Ingredients 14

4 large handfuls salad greens-such as red leaf, spinach, arugula, frisée, or premixed mesclun
4 generous tablespoons chopped dried figs (we use Calmyrna and Black Mission figs, plumped in warm water and drained)
3 tablespoons chopped toasted walnuts (see Toasting Nuts, p. 99)
1/2 cup Sherry Vinaigrette
4 tablespoons crumbled Valdeon (Spanish blue cheese), or your favorite blue cheese
Sherry Vinaigrette
1 medium shallot, finely minced
2 tablespoons sherry wine vinegar
1 tablespoon fig preserves, or 1 tablespoon honey
2 teaspoons chopped capers
1 teaspoon Dijon mustard
1/2 cup olive oil
Salt and pepper
(makes 3/4 cup or 4 to 6 servings)

Steps:

  • Place the salad greens, figs, walnuts, and dressing in a bowl and toss. Divide among plates and crumble the blue cheese on top of each salad.
  • Sherry Vinaigrette
  • Whisk together the shallot, vinegar, preserves, capers, and mustard in a small bowl. Whisk in the olive oil until the dressing is emulsified. Taste for balance, and add a little more olive oil, if you like. Season with salt and pepper.

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