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Tuscan Parmesan Salad with Pears and Dried Fig

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Tuscan Salad


4 cups mixed greens, loosely packed
1 ripe pear, cored and thinly sliced
3 ounces aged parmesan cheese,  grated or shaved
1/4 cup walnuts, chopped
4 dried figs, chopped
2 Tablespoons Blood Orange Olive Oil from Olive Oil Etcetera
4 teaspoons Fig Balsamic Vinegar from Olive Oil Etcetera
Freshly ground pepper to taste
Arrange greens in a shallow bowl.  Arrange pear slices atop greens. Sprinkle with cheese, then the walnuts and figs.  Mix Olive oil and Balsamic vinegar with a wire whisk.  Pour over salad and toss lightly.  Add pepper before serving.
*Recipe adapted Sonoma Farms recipe