Salad with Figs, Manchego, & Walnuts

Summer has hit the farmers' markets: suddenly there's tomatoes, blueberries, and figs!

I've never done much with figs, 'cept eat them as they are. But in the last few days, I've had them twice, broiled with cheese - phenomenal!

Turns out, figs provide not only a good dose of fiber and a lovely sweet taste, but are also good sources of potassium, calcium, and iron. Figs contain flavonoids and polyphenols, both known for their antioxidant characteristics. Thus, this recipe is my contribution to Sweetnicks ARF/5-A-Day Tuesday (ARF=Antioxidant Rich Food).

This salad with figs, Manchego, & walnuts is a delicious blend of sweet and savory. The recipe comes from Deborah Madison's Vegetarian Cooking for Everyone. Manchego is a firm Spanish cheese, originally from La Mancha. Slightly dry and salty, aged for 6 months, it's rind has a brown herringbone pattern. I love this flavorful cheese and it provides an excellent contrast to the intense sweetness of the ripe figs.

This salad is a wonderful combination of flavors and textures and great for you. So, eat it up!

Salad with Figs, Manchego, & Walnuts (adapted from Vegetarian Cooking for Everyone):

1 small shallot, finely chopped
4 oz spring mix, or red and green lettuce
3 figs, sliced into rounds
1-1/2 tbsp olive oil
1 tsp balsamic vinegar
1/2 tsp red wine vinegar
handful of walnut pieces
Manchego cheese shavings

Whisk together the olive oil and vinegars. Combine the chopped shallot with the spring mix/lettuce and add most of the dressing. Add the rounds of figs and walnuts and the rest of the dressing. Toss gently. Serve topped with shavings of Manchego.