A classic fall salad with figs, goat cheese, and walnuts paired with a California Sauvignon Blanc
Course Salad
Cuisine American
Keyword Fig and Goat Cheese Salad
Servings 6
Ingredients
1/4cupwalnuts
2 tablespoonsSaba LemonI found this at Williams-Sonoma. If you can't find lemon Saba, add a squeeze of lemon juice to regular Saba.
5tablespoonsextra virgin olive oil
1/2teaspooncoarse kosher salt
freshly ground pepper
5cupssalad mix of arugula and baby mixed greens
1/2cupgoat cheese, crumbled
6fresh ripe figs, halves or quartered
Instructions
Preheat the oven to 350 F. Spread the walnuts on a baking sheet and roast for about 8 minutes. When cool, break the walnuts into small pieces.
In a small bowl, whisk together the saba lemon, olive oil, salt, and pepper.
In a large flat bottomed salad bowl, toss the lettuce and walnuts with just enough dressing to lightly coat the greens. Divide on to 6 salad plates and top with crumbled goat cheese and figs halves.