Mixed Green Salad with Figs, Blue Cheese and Pine Nuts

Close up of Figs, Blue Cheese and Pine Nuts on top of Mixed Greens

I think food is beautiful. Cut into a fresh fig and look at all the colors - purple, pink, white and green - this is one good-looking fruit. Add it to a fruit plate or salad and it will surely make it pretty. If ripe, figs are sweet and delicious. I don't buy them often, but when I do I am reminded of how special they are. Go out and buy some while they are still in season. Here in the Northeast they will be around for a few more weeks.

Ready to be tossed with dressing

Mixed Green Salad with Figs, Blue Cheese and Pine Nuts
1/2 lb. Organic Mixed Greens
5 Fresh Figs, cut into quarters (or sixths, if large)
1/3 cup Pine Nuts, toasted
4 ounces Danish Blue Cheese, crumbled (I used the Rosenborg Castello brand)

Place pre-washed mixed greens into a large serving bowl. Arrange figs along the perimeter of the bowl and a few in the center. Sprinkle blue cheese then pine nuts on top of greens and figs. Serve with Sherry-Shallot Vinaigrette (recipe below).

Sherry-Shallot Vinaigrette
1/4 cup Sherry Vinegar
1/2 Shallot, chopped
1/4 T butter
1 t Country Dijon mustard, regular Dijon can be substituted
1 T Honey
1 t Chopped Fresh Thyme
3/4 cup olive oil
1/2 t salt, plus more if needed
Freshly ground black pepper to taste

In a small saute pan, cook chopped shallots in butter until very lightly browned. Combine cooked shallots, sherry vinegar, mustard, honey, thyme, salt and pepper in a blender, bowl or tall narrow plastic container (if using immersion blender). Blend, whisk by hand or use the immersion blender to mix the ingredients. Slowly add the olive oil while blending to emulsify the vinaigrette. Adjust seasoning if necessary.