December 2015 General

Field Greens with Candied Walnuts, Figs & Stilton Cheese


The Field Greens salad is pictured at right. For Gwen’s Citrus Broccoli Salad (left), click here.


  • 1 1/3 oz fresh figs
  • 2 oz Stilton
  • 1/3 tsp minced garlic
  • 2 Tbsp Dijon mustard
  • 1/4 cup Champagne vinegar
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp honey
  • 2 Tbsp Durkee’s hot sauce
  • Pinch of salt
  • Pinch of pepper
  • 1/2 cup olive oil
  • 4 oz spring field mix lettuce
  • 2 oz candied walnuts


  1. Wash and cut figs into quarters. Crumble Stilton cheese.
  2. To make the dressing, whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified, or combine all ingredients with the immersion blender and puree until smooth.
  3. Toss field greens with the dressing. Sprinkle with Stilton cheese and candied walnuts. Top salad with figs and drizzle with vinaigrette.

Nutritional information per serving (4 servings)

198 calories; 10.5 gms carbohydrate; 2.2 gms protein; 16.4 gms fat; 74.5% calories/fat; 0 mg cholesterol; 229 mg sodium; 0.4 gm dietary fiber; 37 mg calcium.