A classic fall salad with figs, goat cheese, and walnuts paired with a California Sauvignon Blanc
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.