· 1 head lettuce, chopped
· 1 cup grapes, halved
· 1 pear, cored and thinly sliced
· 1 cup walnuts
· ⅓ cup chopped dried figs or raisins
· 4 tablespoons crumbled goat cheese
Fig Vinaigrette Dressing:
· 6-8 ripe figs, peeled
· ½ small shallot, diced
· 2 tablespoons red wine vinegar
· 2 tablespoons balsamic
· 1 tablespoon dijon mustard
· 1 tablespoon olive oil
· 1 tablespoon honey
· Salt/ pepper to taste
Blend all dressing ingredients together until smooth, then refrigerate for at least a few hours to mellow. Preheat oven to 350 degrees. Spread walnuts on a baking sheet and place in the oven. Toast, stirring occasionally, until lightly browned and fragrant, 5-8 minutes. Remove nuts from oven, then transfer to a small bowl. Toss them lightly with 3 tablespoons of the vinaigrette and let sit for 15 minutes before assembling salad. Toss all the salad ingredients together, then top with goat cheese and a generous drizzle of the Fig Vinaigrette before serving.
You guys are doing a great job! We just love our weekly delivery of delicious produce. The best part is opening the box with our daughter and exploring all the different fruits and vegies together.Thank you!
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