Fig Salad with Cabrales Cheese and Marcona Almonds
Ingredients
- 10 cups Bibb or butter lettuce, torn into bite-sizepieces
- 4 oz. Cabrales blue cheese or other strong bluecheese, 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
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Rated 4 out of
5
by
McKinney Mom from
Quick, easy, and delicious
It's great when there is a recipe that takes less than 10 minutes to assemble in order to drink wine from W-S.....
This was very simple to make. Some of the ingredients weren't readily available, but easily substituted (just used regular raw almonds b/c couldn't find Marcona; used Saint Agur b/c couldn't find Cabrales cheese; fresh figs weren't available so used Gala apples).
Everyone loved it, and we'll do this or a spinoff from this again.
Date published: 2018-04-04