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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%)
55mg (5%)
5mg (8%)
102mcg RAE (3%)
133mg
16mg
2g
4g
1g
7g
4mg (1%)
384mg (16%)
3g (15%)
16g (25%)
1mg (3%)
FROM THE KITCHEN OF...
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