Chef Paul’s Mixed Greens with Fig Balsamic

• 5 Tbls Fig Balsamic
• 1/2 cup Roasted Walnut Extra Virgin Olive Oil
• 6 cups mixed baby greens
• 18 oz mild Goat cheese

Put the balsamic in a small bowl. Season lightly with salt and freshly ground black pepper. Whisk in the EVOO and Walnut Oil to form the vinaigrette. Divide the salad greens among 6 plates. Drizzle the vinaigrette evenly over the greens. Crumble the goat cheese on each plate.

Serves 6.

Buon Appetito
Paul & Mario

Courtesy of Chef Paul Lindemuth
And Fuller's Second Floor

Return to Recipes

Door County Olive Oil offers only the freshest selections of
Extra Virgin Olive Oils and Balsamic Vinegars