Fig & Goat Cheese Salad

• 1 tablespoon red wine vinegar
• 2 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons walnut oil
• 1 tablespoon finely minced shallot (about 1/2 shallot)
• 1 teaspoon minced fresh thyme
• 8 ripe black or green fresh figs, halved
• Olive oil for brushing
• Kosher salt and freshly ground black pepper
• 8 diagonally cut baguette slices
• 1 medium head frisee, leaves separated, and torn (about 8 cups)
• 1 bunch watercress, stems trimmed (about 3 cups)
• 1/4 cup walnuts, toasted and roughly chopped
• 4 ounces slightly aged goat cheese, such as Bucheron, rind trimmed and cheese crumbled

1. 1.
2. Preheat a grill to medium.
3. 2.
4. For walnut dressing: Whisk vinegar, mustard, 1/2 teaspoon salt, and black pepper in a small bowl.
5. Gradually whisk in oils until smooth and slightly thick.
6. Stir in shallot and thyme.
7. 3.
8. For salad: Lightly brush figs with olive oil and grill, turning occasionally, until soft and lightly charred, about 6 minutes.
9. Remove from grill and season with salt and black pepper to taste.
10. Brush sliced bread with olive oil and grill until lightly toasted.
11. 4.
12. Toss frisee, watercress, and walnuts with dressing.
13. Add goat cheese and toss lightly.
14. Divide salad among 4 plates, top with warm figs, and serve with toasted bread.
15. Calories: 700
16. Total Fat: 38 grams
17. Saturated Fat: 9 grams
18. Total Carbohydrate: 73 grams
19. Protein: 18 grams
20. Sodium: 1170 milligrams
21. Cholesterol: 20 milligrams
22. Fiber: 9 gram

red wine vinegar, mustard, kosher salt, extravirgin olive oil, walnut oil, shallot, thyme, black, olive oil, kosher salt, baguette slices, head frisee, walnuts, goat cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/fig-goat-cheese-salad-recipe.html (may not work)