Serves 4

8 Figs, preferably Black Mission, halved or quartered, depending upon size
1 Cup Walnuts, toasted and broken into large pieces
4 oz. Pt. Reyes Farmstead Blue or similar blue cheese, crumbled
6 Cups Mixed Salad Greens
Freshly Ground Black Pepper
2 Tbs. Vinegar
3 to 4 Tbs. Extra Virgin Olive Oil
1 tsp. finely Minced Shallot
Salt to taste

METHOD:
Whisk together sherry vinegar, extra virgin olive oil, and shallot in a small bowl. Season to taste with salt and set aside to allow flavors to develop.

When ready to serve, arrange mound of greens on each of four salad plates and top with walnuts and blue cheese. Arrange four fig halves or quarters around the perimeter of each plate. Drizzle with sherry vinaigrette and season with a twist of freshly ground black pepper and serve immediately.