Sauteed Fig & Goat Cheese Salad

• 10 whole Sun-dried Calimyrna Figs, Halved
• 1 Tablespoon Butter
• 2 Tablespoons Water
• 1 Honeycrisp Apple, Sliced Thin
• 4 ounces, weight Plain Goat Cheese, Crumbled
• Salad Greens (like A Spring Mix)
• FOR THE HONEY-LIME DRESSING:
• 2 Tablespoons Rice Wine Vinegar Or White Wine Vinegar
• 1 Tablespoon Honey
• 1 teaspoon Grainy Dijon Mustard (Like Grey Poupon Country Dijon)
• 1 teaspoon Minced Shallot
• 6 Tablespoons Olive Oil
• Salt And Pepper, to taste

1. In a small frying pan, saute figs with the butter and water until all of the liquid is absorbed, stirring occasionally. Scatter figs, apples and goat cheese over your greens. (Note: The extra step of sauteing the figs hydrates them a bit more and makes them chewy-sweet. So good!)
2. For the dressing, combine all ingredients in a Mason jar, seal, shake vigorously and pour over your salad.
3. Feel free to add in some spicy or sweet pecans, honey roasted sunflower seeds, grilled chicken or whatever you might like.
4. Enjoy!
5. Dressing adapted from Martha Stewart.

butter, water, apple, cheese, salad greens, honeylime, vinegar, honey, country, shallot, olive oil, salt

Taken from tastykitchen.com/recipes/salads/sauteed-fig-goat-cheese-salad/ (may not work)