This autumnal salad is insired by the fall palette on display at Sundays Farmer’s Market.
Figs and Greens with Blue Cheese and Walnuts
2 tablespoons red wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 small garlic clove, minced
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/3 cup (80 ml.) extra-virgin olive oil
8 cups mixed greens such as arugula, oak leaf, mâche
1 cup purple basil leaves
One medium fennel bulb with fronds, tips and end removed, thinly sliced
6 purple figs, quartered
1/2 cup halved walnuts
6 oz. (175 g.) blue cheese such as Roquefort or Forme d’Ambert, cut in 1″ pieces
Whisk red wine vinegar, honey, mustard, garlic, salt and pepper together in a small bowl. Slowly whisk in olive oil in steady stream to emulsify.
Combine greens, basil and fennel in a large bowl. Pour half the vinaigrette over, tossing with hands to combine well. Arrange greens on serving plates. Top with figs, walnuts and blue cheese. Drizzle with remaining vinaigrette to taste. Serve with baguette or pain paysan.