Winter Fig and Pear Salad

• 1 cup chopped walnuts (4 oz.)
• 6 cups mesclun (mixed baby lettuces), rinsed and dried
• 2 Bosc pears, cored and thinly sliced
• 6 fresh figs, cut into eighths
• 4 oz. Parmesan cheese, shaved (1 cup)
• 12 cup chopped fresh flat-leaf parsley
• 1/4 cup extra-virgin olive oil
• 2 Tbs. white wine vinegar
• 1/4 tsp. coarse salt
• 1/4 tsp. freshly ground pepper

1. Preheat oven to 350F.
2. Spread walnuts in baking pan and bake until lightly toasted, stirring once or twice, about 7 minutes.
3. Set aside to cool.
4. Line plates with mesclun.
5. Arrange pear slices on top in fan shape.
6. Scatter figs and cheese over pears.
7. Sprinkle toasted walnuts and parsley over salads.
8. Make vinaigrette: In glass jar with tight-fitting lid, combine all ingredients and shake well.
9. Just before serving, drizzle vinaigrette over salads and serve.

walnuts, fresh figs, parmesan cheese, parsley, extravirgin olive oil, white wine vinegar, coarse salt, freshly ground pepper

Taken from www.vegetariantimes.com/recipe/winter-fig-and-pear-salad/ (may not work)