Split your mixed greens into two plates. Slice your figs in half, arranging 8 fig halves on each plate, insides up. Crumble the goat cheese over each plate.
For the dressing: In a small bowl, whisk together the salt, honey, olive oil and balsamic vinegar until the vinaigrette thickens slightly.
Drizzle over the salads. (optional: top with slivered almonds for added crunch)
TOMATO BURRATA SALAD WITH BASIL AND ORANGE ZEST
LES PETITS FARCIS NIÇOIS
ONE POT CHEESY CHICKEN AND ORZO