Green Salad with Dried Figs, Blue Cheese, Walnuts, and Sherry Vinaigrette
Published by Knopf
This irresistible combination of pungent and sweet flavors—figs, blue cheese, walnuts, and deeply flavored sherry vinaigrette—explains why this house salad flies out the door at Herbsaint.
4 to 6 Servings
Preparation Time - Text 30 Minutes
Total Timeunder 30 minutes
OccasionCasual Dinner Party
Recipe Coursecold appetizer, main course
Dietary Considerationcold appetizer, main course
Taste and Texturecheesy, fruity, nutty, savory, sweet, tart
Type of Dishfirst course salad
- 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
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.
Whisk together the shallot, vinegar, preserves, capers, and mustard in a small bowl. Whisk in the olive oil until the dressing is emulsified.
Taste for balance, and add a little more olive oil, if you like. Season with salt and pepper.
2007 Susan Spicer