Recipe by Deep South
This sweet and savory salad wakes up your tastebuds with the perfect mix of complimentary flavors. Wait for ripe turkey figs to make this salad the first time. Once you've experienced this salad in its glory, you can substitute halved red grapes for the figs if you must, or get a satisfying salad using dried cranberries or dried figs when fresh aren't available.
- 3 tablespoons sherry wine vinegar
- 1 teaspoon Dijon mustard
- 1 small shallot, minced
- 1 garlic clove, minced
- 1⁄4 teaspoon kosher salt
- 1⁄4 cup walnut oil (do not substitute!)
- 2 1⁄2 ounces mixed baby greens
- 1⁄4 cup walnuts, coarsely chopped
- 6 figs, quartered (fresh, ripe turkey figs are to die for)
- 1 1⁄2 ounces goat cheese
- fresh ground pepper
Directions See How It's Made
- Combine vinegar, mustard, shallot, garlic and salt in a small mixing bowl.
- Whisk in the oil. If you have time, let flavors mingle for 30 minutes.
- In a large bowl, toss greens with the vinaigrette.
- Serve dressed greens in individual bowls or plates.
- Top with walnuts, figs, cheese and fresh ground pepper.