Fig Salad with Cabrales Cheese and Marcona Almonds
This simple salad incorporates two prized ingredients of Spain. Cabrales cheese, an intensely flavored blue cheese, is produced only in four Spanish villages using traditional farmhouse methods. Marcona almonds are grown along the Mediterranean coast of Spain; these nuts are round and flat with a sweet, delicate taste.
Ingredients
- 10 cups Bibb or butter lettuce, torn into bite-size
pieces - 4 oz. Cabrales blue cheese or other strong blue
cheese, crumbled - 1/2 cup Marcona almonds
- 1 Tbs. Champagne vinegar
- 1/2 tsp. Dijon mustard (optional)
- 3 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 6 black Mission figs, thinly sliced
Directions
In a large bowl, combine the lettuce, cheese and almonds. Set aside.
In a small bowl, whisk together the vinegar and mustard. Slowly drizzle in the olive oil and whisk until well combined. Season with salt and pepper.
Pour the dressing over the salad and toss to combine. Divide the salad among 6 plates and arrange the figs on top. Serve immediately. Serves 6.
Williams-Sonoma Kitchen
In a small bowl, whisk together the vinegar and mustard. Slowly drizzle in the olive oil and whisk until well combined. Season with salt and pepper.
Pour the dressing over the salad and toss to combine. Divide the salad among 6 plates and arrange the figs on top. Serve immediately. Serves 6.
Williams-Sonoma Kitchen