Fig and Blackberry Salad

Enjoy late summer bounty with this delicious fig and blackberry salad. Light and refreshing on baby greens, or for something a bit more substantial, on top of wild rice, just as delicious!

12 ripe figs, quartered lengthwise
1cup cooked wild rice, chilled
     or
4 oz. baby spring greens
6-8 oz. fresh blackberries
1 cup sprouts(optional)
1/4 cup sliced almonds, lightly toasted
2 oz. Roquefort cheese, crumbled

Vinaigrette
6 tablespoons delicate olive oil
2 tablespoons white wine vinegar
2 1/2 tablespoons honey
1 clove garlic, chopped
salt and freshly ground black pepper

Arrange the baby greens(or wild rice if using) along with the figs and blackberries on semi-deep salad plates and sprinkle the rest of the ingredients on top.

Whisk the vinaigrette ingredients until smooth and drizzle over the salad. Serve at once. serves 4-6. This can be made as one large salad or individual salads.