Salad Of Figs, Roquefort And Toasted Walnuts

More from this source
SF Gate

Comments

Add a comment

Ingredients

1 quart arugula leaves or spring salad mix

1 or 2 tablespoons walnut oil

1 or 2 tablespoons bland vegetable oil

1 or 2 tablespoons raspberry vinegar

1 fennel bulb, trimmed, thinly sliced

6 to 8 ripe figs, cut into halves

6 ounces Roquefort or similar blue cheese, broken into bite-size bits

1/2 to 2/3 cup walnut bits or halves, toasted

1 to 2 tablespoons chopped chervil

You might also like

Prosciutto Rolls With Goat Cheese, Arugula And...
Framed Cooks
Fresh Fig Arugula And Pancetta Pasta
Spoon Fork Bacon
Summer Grain Salad W/ Radish, Fig, Mint & Pista...
Sunday Suppers
Fig And Melon Salad With Creamy Lemon Vinaigrette
Not Without Salt
Fig Salad With Goat's Milk Yogurt And Pepper Cress
Bon Appetit
Arugula-Fig Salad W/ Blue Cheese And Warm Bacon...
White On Rice Couple
Winter Wheat Berry Salad With Figs & Red Onion
The Kitchn
Fig And Endive Salad
No Recipes
Fried Goat Cheese And Fig Salad
Framed Cooks
Barley, Chicken, And Fig Salad
Whole Living