Pear Kale and Fig Salad with Quinoa and Goat Cheese - Jill's Table

Ingredients

• 1 cup dried Black Mission figs
• ½ cup Madeira, Marsala or another sweet wine
• 2 tsp grainy Dijon mustard
• 3 Tbsp Sherry vinegar
• ¼ tsp salt
• fresh ground black pepper to taste
• ¼ cup olive oil
• 8 cups kale, washed and dried, ribs removed and leaves chopped
• 1 cup cooked quinoa, cooled
• 2 pears, cored and sliced thinly
• ¼ cup dried apricots, halved
• ¼ cup pumpkin seeds, toasted
• ¼ cup goat cheese, crumbled