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:
red wine vinegar
small garlic clove, minced
freshly ground black pepper
extra-virgin olive oil
for the salad:
mixed greens such as red oak lettuce, arugula, mâche
purple basil leaves
medium fennel bulb with fronds, tips and end removed, thinly sliced
shelled, halved walnuts
blue cheese, such as Roquefort or Forme d'Ambert, cut in 1" pieces
In This Recipe
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.