Fruit & Walnut Salad with a Fig Vinaigrette

by Gianna Dinuzzo
Fruit & Walnut Salad with a Fig Vinaigrette

Ingredients

· 1 head lettuce, chopped
· 1 cup grapes, halved
· 1 pear, cored and thinly sliced
· 1 cup walnuts
· ⅓ cup chopped dried figs or raisins
· 4 tablespoons crumbled goat cheese

Fig Vinaigrette Dressing:
· 6-8 ripe figs, peeled
· ½ small shallot, diced
· 2 tablespoons red wine vinegar
· 2 tablespoons balsamic
· 1 tablespoon dijon mustard
· 1 tablespoon olive oil
· 1 tablespoon honey
· Salt/ pepper to taste

Directions

Blend all dressing ingredients together until smooth, then refrigerate for at least a few hours to mellow. Preheat oven to 350 degrees. Spread walnuts on a baking sheet and place in the oven. Toast, stirring occasionally, until lightly browned and fragrant, 5-8 minutes. Remove nuts from oven, then transfer to a small bowl. Toss them lightly with 3 tablespoons of the vinaigrette and let sit for 15 minutes before assembling salad. Toss all the salad ingredients together, then top with goat cheese and a generous drizzle of the Fig Vinaigrette before serving.

We discovered Frith Farm almost a year ago when we first ordered a tray of eggs followed by some spinach. The produce is always of really high standard and we love the fact it is all chemical free and local, literally "plot to plate"

— Margery and Jo

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