Salad - Fig, Hazelnut and Goat Cheese
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Salad - Fig, Hazelnut and Goat Cheese
Rated 5.0 stars by 1 users
Category
Other
Servings
4
Prep Time
15 minutes
Cook Time
11-12 minutes
Ingredients
-
1/4 cup Maine-ly Drizzle's extra-virgin olive oil of your choice.
- 1/2 cup hazelnuts
-
1 1/2 tablespoons Maine-ly Drizzle's sherry vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 qts. (4 1/2 oz.) loosely packed Little Gem* lettuces or torn pieces of romaine hearts
- 1/4 cup thinly sliced red onion
- 2 tablespoons chopped fresh mint leaves
- 8 figs, preferably a mix of green and black varieties, stems trimmed, halved (quartered if large)
- 4 ounces mild fresh goat cheese, at room temperature, crumbled
Directions
Preheat over to 350 degrees. Toast hazelnuts on a rimmed baking sheet until fragrant and golden beneath skins, 11 to 12 minutes.
Rub in a kitchen towel to remove loose skins, then chop roughly.
Whisk together oil, vinegar, mustard, honey, salt, and pepper in a large bowl. Add lettuces, onion, mint, and nuts and gently toss to coat. Tuck in figs and cheese.