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
Ingredients
- 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
Directions
-
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.
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Top with figs, walnuts and blue cheese.
-
Drizzle with remaining vinaigrette to desired taste.
-
Serve with crusty baguette or pain paysan.
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