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Author Notes: I created this salad after a trip to the farmer's market this fall. The changing colors of the season were on full display as the vibrant, hot colors of summer were replaced with cooler, woodier autumn hues. Purple-green figs, crisp white fennel, red leaf lettuce, walnuts and blue cheese were just a few of the items I came home with that day. And this is the salad I made for dinner that night. —TasteFood
for the Honey Vinaigrette:
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup extra-virgin olive oil
for the salad:
- 8 cups mixed greens such as red oak lettuce, arugula, mâche
- 1 cup purple basil leaves
- 1 medium fennel bulb with fronds, tips and end removed, thinly sliced
- 6 figs, quartered
- 1/2 cup shelled, halved walnuts
- 6 ounces blue cheese, such as Roquefort or Forme d'Ambert, cut in 1" pieces
- Prepare the dressing: Whisk red wine vinegar, honey, mustard, garlic, salt and pepper together in a small bowl. Slowly whisk in olive oil in a steady stream to emulsify.
- Prepare the salad: Combine mixed greens, basil leaves and fennel in a large bowl.
- Pour half the dressing over the greens. Toss with hands to combine well.
- Divide greens among serving plates.
- Top with figs, walnuts and blue cheese.
- Drizzle with remaining vinaigrette to desired taste.
- Serve with crusty baguette or pain paysan.
- This recipe was entered in the contest for Your Best Autumn Salad
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