Hazelnut-Crusted Goat Cheese and Fig Salad with Balsamic Vinaigrette Dressing

• - goat cheese, cut into 1-inch-thick slices (1 oz./30 g each)
• 3 cups hazelnuts, toasted, coarsely ground
• 3 gal. mesclun salad greens
• 3 cups Kraft Balsamic Vinaigrette Dressing
• 24 each fresh figs, quartered

1. Coat cheese slices with nuts.
2. Refrigerate until ready to use.
3. For each serving: Toss 2 cups salad with 1-1/2 Tbsp.
4. (20 mL) dressing; place on serving plate.
5. Top with 2 cheese slices and additional 1/2 Tbsp.
6. (10 mL) dressing.
7. Arrange 4 fig quarters around cheese.

goat cheese, hazelnuts, salad greens, fresh figs

Taken from www.kraftrecipes.com/recipes/hazelnut-crusted-goat-cheese-fig-salad-balsamic-vinaigrette-dressing-113204.aspx (may not work)