Sherry-Glazed Fig Salad with Gorgonzola by Tanerxaydin

Ingredients

• 6-8 fresh figs, halved
• 2 tbsp dry sherry
• 1 tbsp balsamic vinegar
• 1/2 cup gorgonzola cheese, crumbled
• 1/4 cup walnuts, chopped
• 1/4 cup plain greek yogurt
• 5 oz mixed greens
• 3 tbsp olive oil (for vinaigrette)
• 1 tbsp honey (for vinaigrette)
• 1 tsp dijon mustard (for vinaigrette)
• 1 tbsp lemon juice (for vinaigrette)
• 1/4 tsp salt (for vinaigrette, adjust to taste)
• 1/8 tsp black pepper (for vinaigrette, adjust to taste)

Instructions

1. Preheat oven to 350°F (175°C). Spread chopped walnuts on a baking sheet and toast for 5-7 minutes, until lightly golden and fragrant. Set aside to cool.
2. In a small skillet over medium heat, combine the sherry and balsamic vinegar. Add the halved figs, cut-side down, and cook for 3-5 minutes, gently turning, until the figs are slightly softened and caramelized by the glaze.
3. While figs cook, prepare the vinaigrette: In a small bowl, whisk together the olive oil, honey, Dijon mustard, lemon juice, salt, and black pepper until well combined and emulsified.
4. In a large bowl, combine the mixed greens. Drizzle with a portion of the honey mustard vinaigrette and toss gently to coat
5. Arrange the dressed greens on serving plates. Top with the warm sherry-glazed figs, crumbled Gorgonzola cheese, toasted walnuts, and dollops of Greek yogurt. Serve immediately.