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

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.