Fig, Cabrales, and Walnut Salad

1. 1

   Preheat oven to 375F.

2. 2

   For the dressing: in a small bowl combine vinegar, shallots, and sage.

3. 3

   Season with salt and pepper to taste.

4. 4

   Slowly drizzle the olive oil into the vinegar mixture, whisking constantly until completely incorporated; set aside.

5. 5

   Place the walnuts in a cake pan and toast in the oven for 1-15 minutes or until dark golden brown.

6. 6

   Transfer the walnuts onto a paper towel lined plate and lightly sprinkle with salt.

7. 7

   In a large bowl combine the salad greens and dressing and toss to coat.

8. 8

   Divide the salad green between 4 plates, arrange 6 fig quarters on each and sprinkle with toasted walnuts and cabreles.

* Per serving · 4 servings · Values may vary.

No additional tips available.