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

Cookstr
Course: Cold Appetizer, Main Course
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Moderate
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Green Salad with Dried Figs, Blue Cheese, Walnuts, and Sherry Vinaigrette

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This irresistible combination of pungent and sweet flavors—figs, blue cheese, walnuts, and deeply flavored sherry vinaigrette—explains why this house salad flies out the door at Herbsaint.

Yield: 4 to 6 Servings

INGREDIENTS

  • 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
  • ½ 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
  • ½ cup olive oil
  • Salt and pepper

Directions

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.

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.


© 2007 Susan Spicer
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

This recipe serves 6. Nutritional information includes 1/8 teaspoon of added salt per serving.

178kcal (9%)
304mg (13%)
7g
1g
16g (25%)
0g
3g (15%)
9g
3g
4mg (1%)
4g
2g
16mg
133mg
102mcg RAE (3%)
5mg (8%)
54mg (5%)
1mg (3%)

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