A Figgy Fall Salad

Ingredients

Salad

• 1/2 cup unsalted almonds, roughly chopped
• 4 cups greens-Cut ‘N Clean Greens Spinach & Beet Greens, Cut ‘N Clean Greens Curly Spinach, Cut ‘N Clean Greens Rainbow Kale
• 8 organic black figs, ripe and halved
• 1/2  large Granny Smith apple, cored and chopped
• 4 oz goat cheese, crumbled

Dressing

• 2 Tbsp fruity olive oil
• 1 Tbsp organic, unfiltered apple cider vinegar
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/2 tsp Meyer lemon zest
• 1/4 tsp ground black pepper

Directions

Toast the chopped almonds in a small skillet over medium heat. As soon as you smell the almonds, give the skillet a shake and toast for one more minute. Remove from heat and set aside.

Make dressing: Whisk the olive oil, vinegar, honey, mustard, lemon zest and pepper together in a large salad bowl.

Add the greens, figs, apple, goat cheese crumbles and toasted almonds. Toss gently with the vinaigrette. Serve at once.