Description
A vibrant Mediterranean-inspired salad featuring sweet figs, peppery beet greens, creamy mizythra cheese, and toasted walnuts, tied together with a bright, herbaceous rosemary vinaigrette. Perfect for a light, elegant meal packed with antioxidants and healthy fats.
Ingredients
10 fresh figs, halved
2 cups beet greens, washed and dried
4 oz mizythra cheese, crumbled
1/2 cup walnuts, toasted
3 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp lemon juice
1 tbsp chopped fresh rosemary
1 tsp Dijon mustard
1 tsp maple syrup
Salt to taste
Ground black pepper to taste
Instructions
Halve the fresh figs and set aside
Toast walnuts in a dry skillet over medium heat for 5-7 minutes until fragrant
In a small bowl, whisk together olive oil, apple cider vinegar, and lemon juice
Stir in chopped rosemary, Dijon mustard, and maple syrup
Season with salt and pepper to taste
Toss beet greens with the rosemary vinaigrette in a large serving bowl
Top with halved figs, crumbled mizythra cheese, and toasted walnuts before serving
Notes
For a stronger rosemary flavor, steep fresh rosemary sprigs in the dressing mixture for 30 minutes before whisking
Mizythra cheese can be substituted with feta or goat cheese
To store, keep the dressing and assembled salad separate for up to 2 days at room temperature