Warm Goat Cheese Salad – Pistachio Parmesan Tuile Fig Rosemary Dressing | American Pistachio Growers

Ingredients

• 1 Shallot, chopped
• 2 Fresh figs, cut up
• 3 tablespoons Red wine vinegar
• 1 ounce Balsamic vinegar
• Salt and pepper, to taste
• ½ teaspoon Rosemary, chopped
• 3 ounces Olive oil
• 4 Fresh goat cheese discs
• Olive oil and chopped rosemary, as needed
• 4 tablespoons Shredded Parmesan cheese, heaped
• 3 tablespoons Pistachios, shelled, skinned and toasted slightly
• 1 head Frisée lettuce, cleaned and cut up
• 1 Belgium endive, cleaned and julienned (long strips)
• 4 Fresh Figs, cut in quarters