Green Salad with Dried Figs, Blue Cheese, Walnuts, and Sherry Vinaigrette

• 4 large handfuls salad greenssuch as red leaf, spinach, arugula, frisee, or premixed mesclun
• 4 generous tablespoons chopped dried figs (we use Calmyrna and Black Mission figs, plumped in warm water and drained)
• 3 tablespoons chopped toasted walnuts (see Toasting Nuts, p. 99)
• 1/2 cup Sherry Vinaigrette
• 4 tablespoons crumbled Valdeon (Spanish blue cheese), or your favorite blue cheese
• 1 medium shallot, finely minced
• 2 tablespoons sherry wine vinegar
• 1 tablespoon fig preserves, or 1 tablespoon honey
• 2 teaspoons chopped capers
• 1 teaspoon Dijon mustard
• 1/2 cup olive oil
• Salt and pepper
• (makes 3/4 cup or 4 to 6 servings)

1. Place the salad greens, figs, walnuts, and dressing in a bowl and toss.
2. Divide among plates and crumble the blue cheese on top of each salad.
3. Whisk together the shallot, vinegar, preserves, capers, and mustard in a small bowl.
4. Whisk in the olive oil until the dressing is emulsified.
5. Taste for balance, and add a little more olive oil, if you like.
6. Season with salt and pepper.

handfuls salad, generous, walnuts, sherry vinaigrette, crumbled valdeon, shallot, sherry wine vinegar, preserves, capers, mustard, olive oil, salt

Taken from www.epicurious.com/recipes/food/views/green-salad-with-dried-figs-blue-cheese-walnuts-and-sherry-vinaigrette-383432 (may not work)