Mixed-Greens-and-Herb Salad with Figs and Walnuts

Using whole herb leaves adds bursts of flavor to this salad. If you can find good fresh figs, use them here in place of dried ones.

Preheat the oven to 350°. Spread the walnuts in a pie plate and toast until golden, about 10 minutes; let cool, then coarsely chop.
In a large bowl, whisk the vinegar with the oil and season with salt and pepper. Add the figs, greens, parsley, mint, dill, chives, pecorino and walnuts and toss gently. Serve right away.

Notes One Serving 272 cal, 22 gm fat, 2.9 gm sat fat, 20 gm carb, 4 gm fiber, 3 gm protein.