How to make it

  • Preheat oven to 350.
  • Whisk together walnut and olive oils, balsamic and sherry vinegars, salt and pepper.
  • Set aside.
  • Spread walnuts on a baking sheet and place in the oven.
  • Toast stirring occasionally for 10 minutes.
  • Remove from oven and transfer to a small bowl.
  • Add 3 tablespoons of the vinaigrette then toss lightly and let stand for 15 minutes.
  • Place the torn romaine in a large bowl.
  • Add the marinated walnuts and drizzle with the remaining vinaigrette and toss well.
  • Divide among chilled individual plates and top with figs, grapes, pears and cheese.

Reviews & Comments 1

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  • dgonza 16 years ago
    I do a similar salad and love it; but you add grapes and figs, which sound great. I will add them to my salad next time i prepare it. Thanks.
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