Fig Salad with Greens & Walnuts
Yield
3 servingsPrep
15 minCook
?Ready
15 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | x |
figs
perfectly ripe, beginning to show milkyness at the seams |
*
|
| 2 | handfuls |
mixed salad 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 |
shallots
finely diced |
*
|
| 2 | teaspoons |
champagne vinegar
|
* |
| 1 | pinch |
salt
|
*
|
| 2 | tablespoons |
olive oil, extra-virgin
or walnut oil |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | x |
figs
perfectly ripe, beginning to show milkyness at the seams |
*
|
| 2 | handfuls |
mixed salad 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 |
shallots
finely diced |
*
|
| 1E+1 | ml |
champagne vinegar
|
* |
| 1 | pinch |
salt
|
*
|
| 3E+1 | ml |
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.
