Mixed Baby Greens with Fig Vinaigrette

• 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.

olive oil, shallots, garlic, fresh figs, honey, balsamic vinegar, champagne vinegar, salt, fresh ground black pepper, canola oil, mixed baby greens, very ripe tomatoes, milk cheese

Taken from www.foodnetwork.com/recipes/emeril-lagasse/mixed-baby-greens-with-fig-vinaigrette-recipe.html (may not work)