
Fig Salad with Cabrales Cheese and Marcona Almonds
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 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