Fig Salad with Goat Cheese and Walnuts

By Simply Scratch

Ingredients

1/4 cup balsamic vinegar
2 tablespoons fig jam or preserves (generous tablespoons)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons tahini
1/2 cup roasted walnut oil
1/2 cup walnuts
5 ounces baby spinach and arugula blend
8 to 10 fresh figs (stems removed, quartered)
2 ounces goat cheese (freshly crumbled)

Prep Time25mins
Servings6

Instructions

MAKE THE VINAIGRETTE:

In a glass jar or container with a tight fitting lid, measure and add the balsamic vinegar, fig jam, kosher salt, black pepper, tahini and roasted walnut oil.Secure the lid and shave well to combine

BUILD THE SALAD:

In a small pan, add a generous ½ cup of walnuts. Heat over medium to medium-low and toast until fragrant. Remove and let cool.

On a large serving platter, large bowl or individual bowls, arrange the baby spinach and arugula blend. Top with the quartered fresh figs. Sprinkle the toasted walnuts and goat cheese over top as well. Drizzle with desired amount of dressing and add freshly ground black pepper over top.