Mixed-Greens-and-Herb Salad with Figs and Walnuts

Using whole herb leaves adds bursts of flavor to this salad.

Mixed-Greens-and-Herb Salad with Figs and Walnuts

  • Servings: 8 servings

If you can find good fresh figs, use them here in place of dried ones.


  • 1/2 cup walnuts
  • 1 tbsp sherry vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 4 ounces dried Black Mission figs, thinly sliced (2/3 cup)
  • 8 cups mixed greens
  • 1/2 cup flat-leaf parsley leaves
  • 2 tbsp torn mint leaves
  • 2 tbsp chopped dill
  • 2 tbsp snipped chives
  • 1 ounce fresh pecorino, shaved


  • Preheat the oven to 350°. Spread the walnuts in a pie plate and toast until golden, about 10 minutes; let cool, then coarsely chop.
  • In a large bowl, whisk the vinegar with the oil and season with salt and pepper. Add the figs, greens, parsley, mint, dill, chives, pecorino and walnuts and toss gently. Serve right away.