Figs are awesome but I always have a problem finding them. I could purchase all the ingredients for an interesting fig recipe only to find out the main component either isn’t in season or they were sold out. Ugh. This mixed greens salad with pears, goat cheese and fig vinaigrette uses dried Black Mission figs.

Dried figs can be refrigerated for six months to a year. My local supermarket doesn’t carry anything special so I found the figs at Whole Foods. Crisp lettuce,  juicy pears, creamy goat cheese and a sweet-tart fig vinaigrette makes for a wonderful fall salad.

 Mixed Greens Salad with Pears, Goat Cheese and Fig Vinaigrette

Salad:
6 cups mixed salad greens
1 1/2 cups thinly sliced, cored Bosc pear (about 1)
1/4 cup (1 ounce) crumbled goat cheese

Fig Vinaigrette:
1/2 cup balsamic vinegar
5 dried Black Mission figs, stemmed and coarsely chopped
6 tablespoons water
1 tablespoon fresh lemon juice
2 tablespoons minced shallots
1 teaspoon minced fresh thyme
1 garlic clove, minced
1 tablespoon extravirgin olive oil
1/4 teaspoon salt

Preparation:
Combine balsamic vinegar and figs in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/3 cup (about 5 minutes). Combine the fig mixture, 6 tablespoons water, and lemon juice in a blender, and process until smooth.

Place the fig mixture in a small bowl. Stir in shallots, thyme, and garlic. Add extravirgin olive oil and salt; stir well with a whisk.

Place 1 cup greens on each of 6 plates; top each serving with 1/4 cup pear and 2 teaspoons goat cheese. Drizzle 1 tablespoon vinaigrette over each serving; serve immediately.

Recipe via Cooking Light