Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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
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.