Cabra and Fig Salad

Name: Cabra and Fig Salad
Yield: 4
Ingredients: 3 handfuls of mixed green leaves; 2 goat cheeses, crumbled; 2 dried figs, cut into cubes; 1/2 cup chopped nuts; 8 slices of bread; 2 tablespoons chopped scallion; Molho; 1/2 teaspoon salt; a pinch of black pepper; 1 tablespoon mustard; 1 tablespoon red wine vinegar; 3 tablespoons olive oil

1
3 handfuls of mixed green leaves
2
2 goat cheeses, crumbled
3
2 dried figs, cut into cubes
4
1/2 cup chopped nuts
5
8 slices of bread
6
2 tablespoons chopped scallion
7
Molho
8
1/2 teaspoon salt
9
a pinch of black pepper
10
1 tablespoon mustard
11
1 tablespoon red wine vinegar
12
3 tablespoons olive oil

Ingredients

1
3 handfuls of mixed green leaves
2
2 goat cheeses, crumbled
3
2 dried figs, cut into cubes
4
1/2 cup chopped nuts
5
8 slices of bread
6
2 tablespoons chopped scallion
7
Molho
8
1/2 teaspoon salt
9
a pinch of black pepper
10
1 tablespoon mustard
11
1 tablespoon red wine vinegar
12
3 tablespoons olive oil

Directions

1
Toast the bread to desired crispiness and set aside
2
Cut the goat cheeses in half lengthwise and arrange on top of the toasted bread
3
Bake in a medium oven until melted
4
Make the dressing: combine all ingredients and reserve
5
Toss the greens with the dressing and half of the scallion
6
Assemble the plates
7
Distribute the greens on each plate, place the toasted bread topped with melted cheese, and garnish with figs, nuts, and remaining scallion
8
Serving immediately.