Fig Salad with Greens and Walnuts

15 minutes Prep: 15 minutes

163 calories per serving view nutrition facts

3 servings suggest servings

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Ingredients

6	x	figs	perfectly ripe, beginning to show milkyness at the seams
2	handfuls	greens	such as tender arugula leaves, red oak lettuce leaves, frizzy endive, or a buttery limestone lettuce, some chervil sprigs
3	rounds	goat (chevre) cheese	mild
6	each	walnuts	shelled, and left in large pieces
1	x	black pepper	ground

The vinaigrette
1	small	shallot	finely diced
2	teaspoons	champagne vinegar
1	pinch	salt
2	tablespoons	olive oil, extra-virgin	or walnut oil

Directions

Quarter the figs or slice them into rounds.

Wash and dry the greens.

Make the vinaigrette (recipe follows), and dress the greens with just enough to coat them lightly.

Arrange the greens on 2 or 3 plates and lay the figs among them, along with the cheese and walnut pieces.

Spoon the remaining vinaigrette over the top and serve, lightly peppered.

The vinaigrette: combine the shallot, vinegar and salt in a bowl, then whisk in the oil.

Taste and adjust the seasoning, if necessary.

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Nutrition Facts

Serving Size 9g

Amount per Serving

Calories 163 81% of calories from fat

	% Daily Value*
Total Fat 15.0g	23%
Saturated Fat 5.0g	26%
Trans Fat 0.0g
Cholesterol 13mg	4%
Sodium 113mg	5%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	5%
Sugars 1.0g
Protein 6.0g	13%

Vitamin A	85%		Vitamin C	44%
Calcium	8%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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Member Review

Warm Salmon Salad with Crispy Potatoes

Wow. This turned out great. I stuffed the salad into a pita. Warm layer of salmon, crispy potatoes then topped with a generous handful of baby arugula with baby spinach. I was amazed at how the crispy potatoes took this recipe from salmon sandwich into crunchy heaven. They almost seemed like crispy slices of bacon. Quick and easy and easy cleanup. Will remember this recipe for a quick lunch. I didn't have buttermilk but always stock buttermilk powder so I was able to make a small amount needed for this recipe.

Reviewed by sean