5 or 6 dried figs
8 – 10 cups roughly chopped lettuce greens
3 T chopped toasted walnuts
1/2 c sherry vinaigrette or to taste (recipe follows)
4 T crumbled blue cheese
1. If figs are very dry, plump in enough warm water to cover for about 10 minutes. Drain, then chop. You want about 4 T of chopped figs.
2. Place lettuce greens, chopped figs, and walnuts in a large bowl. Toss gently. Add vinaigrette, starting with about 1/2 cup. Divide salad among plates and top with crumbled blue cheese, or sprinkle blue cheese over dressed salad in the serving bowl.
Balsamic or other red wine vinegar can sub for sherry vinegar.
1 medium shallot, minced (or 1/4 small onion with 1 clove garlic, minced)
2 T sherry vinegar
1 T honey, optional
2 t drained, chopped capers
1 t Dijon mustard
1/2 c olive oil
salt and pepper, to taste
1. Whisk together the shallot, vinegar, honey, capers, and mustard in a small bowl or whizz in a blender. Whisk in the olive oil until the dressing is emulsified. Taste for balance, adding a bit more olive oil, or vinegar, if you like. Season with salt and pepper.