Mesclun Greens with Dried Figs and Goat Cheese

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Yield: Makes 6 servings
Recipe from Coastal Living

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  • 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


  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.
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