Prep Time: 10 mins
Total Time: 25 mins
1tablespoonshallot, finely chopped
1tablespoonfresh sage, finely chopped
1/4 cupextra virgin olive oil
6cupsmixed salad greens, rinsed and dried
6fresh figs, quartered lengthwise
4ouncescabrales cheese, crumbled
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.