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You can prepare the salad plates a few hours ahead and hold at room temperature, covered with plastic wrap. Make the vinaigrette a day or two ahead; shake well and drizzle over salads just before serving.
Preheat oven to 350°F. Spread walnuts in baking pan and bake until lightly toasted, stirring once or twice, about 7 minutes. Set aside to cool.
Line plates with mesclun. Arrange pear slices on top in fan shape. Scatter figs and cheese over pears. Sprinkle toasted walnuts and parsley over salads.
Make vinaigrette: In glass jar with tight-fitting lid, combine all ingredients and shake well. Just before serving, drizzle vinaigrette over salads and serve.
- Calories 352
- Carbohydrate Content 22 g
- Cholesterol Content 13 mg
- Fat Content 26 g
- Fiber Content 4 g
- Protein Content 10 g
- Saturated Fat Content 5 g
- Sodium Content 396 mg
- Sugar Content 0 g