Green Salad With Figs Walnuts Blue Cheese Recipes

GREEN SALAD WITH BLUE CHEESE DRESSING

Steps:

• Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth.
• Place a wedge of lettuce on each serving plate with 2 slices of tomato. Pour enough dressing over the lettuce to moisten. Serve immediately.

GREEN SALAD WITH FIGS, WALNUTS, & BLUE CHEESE

Steps:

• Dressing.
• In a medium mixing bowl,mix together vinegar, mustard, and honey until combined.
• Whisk in olive oil.
• Whisk in orange juice, salt and pepper.
• Salad.
• Toast walnut pieces in a skillet over medium heat, until they become brown and fragrant.
• Cool walnuts.
• Toss greens with 3/4 of the dressing.
• Place greens on serving platter.
• Toss with nuts,greens,and blue cheese.
• Drizzle with remaining dressing.

MIXED GREENS SALAD WITH FIGS AND HERBS

Steps:

• Whisk olive oil, lemon juice, salt, and pepper together in a small bowl and set dressing aside.
• Quarter figs vertically; cut quarters in 1/2, and then into slices.
• Toss mixed greens, figs, pecans, parsley, mint, dill, and green onion together in a large bowl. Pour dressing over greens and toss. Sprinkle feta cheese over salad and serve.

GREEN SALAD WITH DRIED FIGS, BLUE CHEESE, WALNUTS, AND SHERRY VINAIGRETTE

Steps:

• Place the salad greens, figs, walnuts, and dressing in a bowl and toss. Divide among plates and crumble the blue cheese on top of each salad.
• Sherry Vinaigrette
• Whisk together the shallot, vinegar, preserves, capers, and mustard in a small bowl. Whisk in the olive oil until the dressing is emulsified. Taste for balance, and add a little more olive oil, if you like. Season with salt and pepper.

FRISéE SALAD WITH PROSCIUTTO, ROASTED FIGS, AND WALNUTS

Steps:

• Preheat oven to 350°F. Toss fresh figs with 2 tablespoons oil in bowl. Arrange figs on rimmed baking sheet. Roast until figs are tender and shiny, about 12 minutes. (Do not roast dried figs.) Cool. Cut figs lengthwise in half.
• Whisk remaining 1/2 cup oil and vinegar in small bowl to blend. Add cheese and whisk to blend. Season to taste with salt and pepper. (Figs and dressing can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature and rewhisk dressing before using.)
• Combine frisée, baby greens, watercress, prosciutto and walnuts in large bowl. Add dressing; toss to coat. Gently mix in figs. Transfer to serving bowl.

BLUE CHEESE-WALNUT SALAD

Steps:

• Toss greens with walnuts, onions and cheese in large bowl; set aside.
• Beat vinegar and mustard with wire whisk until well blended. Add oil and sour cream; mix well.
• Add to salad just before serving; toss lightly.

GREEN SALAD WITH DRIED FIGS AND NUTS

Steps:

• Cut greens into large pieces and place in a bowl.
• Add the shallots and mix.
• Add half the figs and walnuts.
• Put all the dressing ingredients in a glass jar, close the jar tightly and shake until well blended.
• Pour the dressing over the salad, mix well and transfer to a platter.
• Sprinkle the rest of the figs and walnuts on top and serve immediately.