Total Time
25mins
Prep 10 mins
Cook 15 mins

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. For the dressing: in a small bowl combine vinegar, shallots, and sage.
  3. Season with salt and pepper to taste.
  4. Slowly drizzle the olive oil into the vinegar mixture, whisking constantly until completely incorporated; set aside.
  5. Place the walnuts in a cake pan and toast in the oven for 1-15 minutes or until dark golden brown.
  6. Transfer the walnuts onto a paper towel lined plate and lightly sprinkle with salt.
  7. In a large bowl combine the salad greens and dressing and toss to coat.
  8. Divide the salad green between 4 plates, arrange 6 fig quarters on each and sprinkle with toasted walnuts and cabreles.

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