ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mesclun Greens with Dried Figs and Goat Cheese

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield Makes 6 servings


  • 1 shallot, minced
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup balsamic vinegar
  • 1 teaspoon garlic salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups mesclun greens
  • 18 Belgian endive leaves
  • 12 dried figs, quartered
  • 2 Granny Smith apples, sliced
  • 1 (3-ounce) package goat cheese, crumbled
  • 1/2 cup dried cranberries or dried cherries

How to Make It

  1. Combine shallot and next 5 ingredients in a small bowl.

  2. Arrange greens and next 3 ingredients evenly on 6 serving plates. Sprinkle with goat cheese and cranberries. Drizzle with dressing.