Fig, Cabrales, and Walnut Salad

• 2 tablespoons balsamic vinegar
• 1 tablespoon shallot, finely chopped
• 1 tablespoon fresh sage, finely chopped
• 14 cup extra virgin olive oil
• 12 cup walnuts
• 6 cups mixed salad greens, rinsed and dried
• 6 fresh figs, quartered lengthwise
• 4 ounces cabrales cheese, crumbled

1. Preheat oven to 375F.
2. For the dressing: in a small bowl combine vinegar, shallots, and sage.
3. Season with salt and pepper to taste.
4. Slowly drizzle the olive oil into the vinegar mixture, whisking constantly until completely incorporated; set aside.
5. Place the walnuts in a cake pan and toast in the oven for 1-15 minutes or until dark golden brown.
6. Transfer the walnuts onto a paper towel lined plate and lightly sprinkle with salt.
7. In a large bowl combine the salad greens and dressing and toss to coat.
8. Divide the salad green between 4 plates, arrange 6 fig quarters on each and sprinkle with toasted walnuts and cabreles.

balsamic vinegar, shallot, fresh sage, extra virgin olive oil, walnuts, mixed salad greens, fresh figs, cabrales cheese

Taken from www.food.com/recipe/fig-cabrales-and-walnut-salad-8469 (may not work)