· 1 head lettuce, chopped
· 1 cup grapes, halved
· 1 pear, cored and thinly sliced
· 1 cup walnuts
· ⅓ cup chopped dried figs or raisins
· 4 tablespoons crumbled goat cheese
Fig Vinaigrette Dressing:
· 6-8 ripe figs, peeled
· ½ small shallot, diced
· 2 tablespoons red wine vinegar
· 2 tablespoons balsamic
· 1 tablespoon dijon mustard
· 1 tablespoon olive oil
· 1 tablespoon honey
· Salt/ pepper to taste
Blend all dressing ingredients together until smooth, then refrigerate for at least a few hours to mellow. Preheat oven to 350 degrees. Spread walnuts on a baking sheet and place in the oven. Toast, stirring occasionally, until lightly browned and fragrant, 5-8 minutes. Remove nuts from oven, then transfer to a small bowl. Toss them lightly with 3 tablespoons of the vinaigrette and let sit for 15 minutes before assembling salad. Toss all the salad ingredients together, then top with goat cheese and a generous drizzle of the Fig Vinaigrette before serving.
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