Chef Paul’s Mixed Greens with Fig Balsamic

• 5 TBSP 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 Walnut EVOO 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