Goat Cheese Fig Salad With Sherry Walnut Oil Vinaigrette Recipes

Steps:

• Whisk the vinegar and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper. Stir in the goat cheese.

Steps:

• 1. Preheat a grill to medium.
• 2. For walnut dressing: Whisk vinegar, mustard, 1/2 teaspoon salt, and black pepper in a small bowl. Gradually whisk in oils until smooth and slightly thick. Stir in shallot and thyme.
• 3. For salad: Lightly brush figs with olive oil and grill, turning occasionally, until soft and lightly charred, about 6 minutes. Remove from grill and season with salt and black pepper to taste. Brush sliced bread with olive oil and grill until lightly toasted.
• 4. Toss frisee, watercress, and walnuts with dressing. Add goat cheese and toss lightly. Divide salad among 4 plates, top with warm figs, and serve with toasted bread.

Steps:

• Combine vinegar, mustard, shallot, garlic and salt in a small mixing bowl.
• Whisk in the oil. If you have time, let flavors mingle for 30 minutes.
• In a large bowl, toss greens with the vinaigrette.
• Serve dressed greens in individual bowls or plates.
• Top with walnuts, figs, cheese and fresh ground pepper.

Steps:

• Combine the vinegar, mustard, and salt. Whisk in the oil.

Steps:

• Combine all ingredients, stirring with a whisk.
• Store in fridge for up to 1 week.