Nov 11, 2006
Fig, Feta, and Pine nut Salad with Four Vinegar Dressing
- 3/4 cup pine nuts, toasted
- 1 scallion, minced
- 1 head romaine lettuce, washed and torn
- 1/2 lb feta, crumbled
- 4 black Mission figs, sliced in thin rounds
- freshly cracked pepper
- 1 clove garlic, crushed
- 1 cup olive oil
- 3 tbsp sherry vinegar
- 1 tbsp balsamic vinegar
- 1 tbps red wine vinegar
- 1 tbsp champagne vinegar
- salt and pepper
- Combine the garlic and the olive oil. Whisk in the vinegars one at a time.
- Season to taste with salt and pepper.
- Toss the pine nuts with the scallion and the lettuce.
- Sprinkle with the dressing to taste. Arrange on plates.
- Top with some feta and the sliced figs.
- Sprinkle with the cracked pepper.
- Serve.
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