2 cups mixed salad greens4 dried figs, stemmed and sliced
1 ounce fresh goat cheese, crumbled
1½ tablespoons slivered almonds, preferably toasted
2 teaspoons extra-virgin olive oil
2 teaspoons balsamic vinegar
½ teaspoon honey
Pinch of salt and pepper to taste
Combine greens, figs, goat cheese and almonds in a medium bowl. Stir together oil, vinegar, honey, salt and pepper. Just before serving, drizzle the dressing over the salad and toss.
To make ahead: Refrigerate salad and dressing separately for up to 24 hours.