Green Salad with Dried Figs, Blue Cheese, Walnuts, and Sherry Vinaigrette Recipe

Green Salad with Dried Figs, Blue Cheese, Walnuts, and Sherry Vinaigrette Recipe

  • 4 large handfuls salad greens—such as red leaf, spinach, arugula, frisée, or premixed mesclun
  • 4 generous tablespoons chopped dried figs (we use Calmyrna and Black Mission figs, plumped in warm water and drained)
  • 3 tablespoons chopped toasted walnuts
  • ½ cup Sherry Vinaigrette
  • 4 tablespoons crumbled Valdeon (Spanish blue cheese), or your favorite blue cheese
  • 1 medium shallot, Finely minced
  • 2 tablespoons sherry wine vinegar
  • 1 tablespoon fig preserves, or 1 tablespoon honey
  • 2 teaspoons chopped capers
  • 1 teaspoon Dijon mustard
  • ½ cup olive oil
  • Salt and pepper
  1. Place the salad greens, figs, walnuts, and dressing in a bowl and toss. Divide among plates and crumble the blue cheese on top of each salad.
  2. Whisk together the shallot, vinegar, preserves, capers, and mustard in a small bowl. Whisk in the olive oil until the dressing is emulsified.
  3. Taste for balance, and add a little more olive oil, if you like. Season with salt and pepper.
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