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

Course Appetizers Prep Time 30m Total Time Under 30m

Ingredients in this Recipe

1 medium shallot, Finely minced
1 tablespoon fig preserves, or 1 tablespoon honey
1 teaspoon Dijon mustard
2 tablespoons sherry wine vinegar
2 teaspoons chopped capers
3 tablespoons chopped toasted walnuts
4 generous tablespoons chopped dried figs (we use Calmyrna and Black Mission figs, plumped in warm water and drained)
4 large handfuls salad greens—such as red leaf, spinach, arugula, frisée, or premixed mesclun
4 tablespoons crumbled Valdeon (Spanish blue cheese), or your favorite blue cheese
Salt and pepper
½ cup olive oil
½ cup Sherry Vinaigrette

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