Pear Kale and Fig Salad with Quinoa and Goat Cheese
Fall flavours in one big salad. The perfect accompaniment to your Thanksgiving meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at jillstable.ca.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
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
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