Fig, Cabrales, and Walnut Salad

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Servings: 4
  • Ingredients

  • 2tablespoonsbalsamic vinegar
  • 1tablespoonshallot, finely chopped
  • 1tablespoonfresh sage, finely chopped
  • 1/4 cupextra virgin olive oil
  • 1/2 cupwalnuts
  • 6cupsmixed salad greens, rinsed and dried
  • 6fresh figs, quartered lengthwise
  • 4ouncescabrales cheese, crumbled
  • Directions

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