Directions:
- Preheat oven to 350.
- Whisk together walnut and olive oils, balsamic and sherry vinegars, salt and pepper.
- Set aside.
- Spread walnuts on a baking sheet and place in the oven.
- Toast stirring occasionally for 10 minutes.
- Remove from oven and transfer to a small bowl.
- Add 3 tablespoons of the vinaigrette then toss lightly and let stand for 15 minutes.
- Place the torn romaine in a large bowl.
- Add the marinated walnuts and drizzle with the remaining vinaigrette and toss well.
- Divide among chilled individual plates and top with figs, grapes, pears and cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 822.07 Kcal (3442 kJ) | ||
| Calories from fat | 591.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.69g | 101% | |
|---|---|---|---|
| Cholesterol | 42.52mg | 14% | |
| Sodium | 1123.11mg | 47% | |
| Potassium | 1642.83mg | 35% | |
| Total Carbs | 37.97g | 13% | |
| Sugars | 19.84g | 79% | |
| Dietary Fiber | 14.32g | 57% | |
| Protein | 24.53g | 49% | |
| Vitamin C | 23.5mg | 39% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 5.8mg | 32% | |
| Calcium | 489.8mg | 49% | |
| Amount Per 100 g | |||
| Calories | 115.29 Kcal (483 kJ) | ||
| Calories from fat | 82.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.21g | 101% | |
|---|---|---|---|
| Cholesterol | 5.96mg | 14% | |
| Sodium | 157.52mg | 47% | |
| Potassium | 230.41mg | 35% | |
| Total Carbs | 5.32g | 13% | |
| Sugars | 2.78g | 79% | |
| Dietary Fiber | 2.01g | 57% | |
| Protein | 3.44g | 49% | |
| Vitamin C | 3.3mg | 39% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.8mg | 32% | |
| Calcium | 68.7mg | 49% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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