To make this Italian-inspired salad more of a meal, Swanson suggests topping with cooked mung beans or a grated hard-boiled egg.
1 | Whisk together lemon juice, honey, coriander, and salt in small bowl. Gradually whisk in oil, followed by
cream (if using). Season with salt and pepper, if desired.
2 | Toss radicchio, arugula, and walnuts with two-thirds of dressing. Add most of figs and cheese and remaining third of dressing, if necessary. Transfer to serving platter, and top with remaining cheese and figs.