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This vibrant, seasonal salad is packed with exciting textures and savory-sweet flavors thanks to a mix of crunchy vegetables, walnuts, and fresh grapes tossed with a fig vinaigrette.
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Wash and dry the fresh produce. Remove and discard any stems from the grapes; halve the grapes. Peel and small dice the shallot. In a large bowl, combine the fig spread, vinegar, and 2 tablespoons of olive oil; season with salt and pepper. Add the halved grapes and diced shallot; stir to coat. Set aside to marinate, stirring occasionally, at least 5 minutes. Roughly chop the lettuce. Halve the cucumbers lengthwise; thinly slice crosswise. Halve the radishes; thinly slice. Roughly chop the walnuts.
To the bowl of marinated shallot and grapes, add the chopped lettuce, sliced cucumbers, and sliced radishes. Season with salt and pepper; toss to combine. Serve the salad garnished with the chopped walnuts and cheese. Enjoy!
Tips from Home Chefs