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FIG SALAD WITH GREENS AND WALNUTS 
4 ripe figs
6 c. greens (arugla, red oak lettuce, endive, limestone lettuce, chervil sprigs, mache, etc.)
2 or 3 rounds of mild goat cheese
1 egg, slightly beaten
Bread crumbs
1/4 c. walnuts, chopped
1/4 c. walnut oil
2 tbsp. raspberry vinegar

Freeze the goat cheese for 1 hour. Remove from freezer and slice into medallions of 1/2". Dip into egg, then into bread crumbs. Saute in small skillet in oil until golden, about 2 minutes per side. Whisk the oil and vinegar in a salad bowl, add the green walnuts and toss. Place greens on plate, garnish with 2 or 3 medallions of goat cheese. 4 servings.
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