Mesclun Greens with Dried Figs and Goat Cheese

Yield: Makes 6 servings

Ingredients

• 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

Preparation

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.