Mixed Greens Salad With Pears, Goat Cheese, and Fig Vinaigrette

I love figs, so when I found this recipe I knew I had to try it. The vinaigrette came out very thick, so I had to adapt it to suit my needs. Pared with the goat cheese and pears, this was wonderful. The vinaigrette's sweet-tart taste makes it well suited for a marinade for grilled or roasted pork and chicken.

• Ready In: 25 mins
• Serves: 6

Ingredients

• Fig Vinaigrette

• 1⁄2 cup  balsamic vinegar (or white wine vinegar)
• 5  dried black figs, stemmed and coarsely chopped
• 10  tablespoons water (1/2 cup plus 2 T)
• 1  tablespoon fresh lemon juice
• 2  tablespoons shallots, minced
• 1  teaspoon fresh thyme, minced
• 1  garlic clove, minced
• 1⁄4 cup olive oil
• 1⁄4 teaspoon salt

• Salad Mixings

• 6  cups  mixed salad greens
• 1 1⁄2 cups bosc pears, thinly sliced
• 1⁄4 cup  goat cheese, crumbled
•  candied walnuts (optional)
•  grape tomatoes, chopped (optional)

Directions

1. Combine balsamic vinegar and figs in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/3 cup: about 5 minutes.
2. Combine the fig mixture, water, and lemon juice in a blender, and process until smooth.
3. Place the fig mixture in a small bowl. Stir in shallots, thyme, and garlic. Add olive oil and salt; stir well with a whisk.
4. To serve: Drizzle enough dressing on the greens to coat. Place the greens on 6 salad plates and top with pear and goat cheese.