Mixed Greens and Goat Cheese Salad with Fig Vinaigrette

Featured by Chloe Creek Vineyards in the Pinot Noir Wine Club.


1 cup extra-virgin olive oil
1/4 cup white balsamic vinegar
1/2 tsp. Dijon mustard
1 Tbs. raw honey
1 Tbs. fig spread*

4 oz. organic mixed greens
1 round R & G Cheesemaker’s Eclipse goat cheese*
Pistachio nuts, shelled & roasted
6 fresh figs
Fig molasses*
*Available at specialty/gourmet food stores


Blend all dressing ingredients together with an immersion blender or use tabletop blender; add
olive oil through cover while running. Place cleaned salad greens in a large bowl. With a large
spoon, run vinaigrette around the inside of bowl. Gently toss greens into the center of the bowl.
Do not overdress the salad. Place serving of mixed greens on a plate. Cut and place a wedge of goat cheese on top of greens. Slice fig 1/2-inch-thick and stack 2 offset on plate. Scatter roasted pistachio nuts. Drizzle raw honey and finely chopped chives over top of mixed greens. Drizzle plate with fig molasses. Recipe sourced from Kim Comiskey, Chloe Creek Pinot Pairings Cookbook.

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