Mixed Autumn Greens, Figs, Fennel, Walnuts and Blue Cheese with Honey Vinaigrette

Figs_and_greens

Course Salads

Ingredients in this Recipe

1 cup purple basil leaves
1 medium fennel bulb with fronds, tips and end removed, thinly sliced
1 small garlic clove, minced
1 teaspoon Dijon mustard
1/2 cup shelled, halved walnuts
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons honey
6 figs, quartered
6 ounces blue cheese, such as Roquefort or Forme d'Ambert, cut in 1" pieces
8 cups mixed greens such as red oak lettuce, arugula, mâche

Recipe Preparation

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