Mesclun Greens with Dried Figs and Goat Cheese

Photo by Becky Luigart-Stayner
Ingredients
- 2 Granny Smith apples, sliced
- 1 teaspoon garlic salt
- 1/3 cup extra-virgin olive oil
- 1 shallot, minced
- ¼ teaspoon freshly ground black pepper
- 18 Belgian endive leaves
- ¼ cup red wine vinegar
- + 5 more ingredients
-
- 6 cups mesclun greens
- ½ cup dried cranberries or dried cherries
- 12 dried figs, quartered
- ¼ cup balsamic vinegar
- 1 (3-ounce) package goat cheese, crumbled
Combine shallot and next 5 ingredients in a small bowl. Arrange greens and next 3 ingredients evenly on 6 serving plates. Sprinkle with goat cheese and cranberries. Drizzle with dressing.
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