Mixed Baby Greens with Fig Vinaigrette Recipe

Name: Mixed Baby Greens with Fig Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 teaspoons minced shallots; 1 teaspoon minced garlic; 1/4 pound fresh figs, stemmed, peeled and roughly chopped; 2 tablespoons honey; 2 tablespoons balsamic vinegar; 2 tablespoons champagne vinegar; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1/2 cup canola oil; 6 cups mixed baby greens, washed and spun dry; 2 very ripe tomatoes, sliced; 3 ounces myzithra (hard sheep's milk cheese), or dry jack cheese, cut in very thin slices or curls

Servings: persons

1 tablespoon olive oil
2 teaspoons minced shallots
1 teaspoon minced garlic
1/4 pound fresh figs, stemmed, peeled and roughly chopped
2 tablespoons honey
2 tablespoons balsamic vinegar
2 tablespoons champagne vinegar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup canola oil
6 cups mixed baby greens, washed and spun dry
2 very ripe tomatoes, sliced
3 ounces myzithra (hard sheep's milk cheese), or dry jack cheese, cut in very thin slices or curls

1
In an 8-inch non-stick skillet, heat the olive oil over medium-high heat.
2
Add the shallots and cook, stirring, for 1 minute.
3
Add the garlic and cook, stirring, for 30 seconds.
4
Add the figs, and cook, stirring occasionally, until most of the liquid is evaporated, 4 to 5 minutes.
5
Transfer the mixture to a blender, and add the honey, balsamic and champagne vinegars, and 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
6
Blend on high speed for 30 seconds.
7
With the machine running, slowly add the oil, and blend until completely incorporated.
8
Cool completely before serving.
9
In a large bowl, combine the baby greens and tomatoes.
10
Toss with 1/4 cup of the vinaigrette, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
11
Adjust the seasoning, to taste.
12
Divide the salad evenly between 4 plates, being sure that each has 4 tomato slices, and top with the cheese slices.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 teaspoons minced shallots, 1 teaspoon minced garlic, 1/4 pound fresh figs, stemmed, peeled and roughly chopped, and more.

Yes, Mixed Baby Greens with Fig Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mixed Baby Greens with Fig Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions