FRESH Fig & Walnut Salad w/ Lemon Lime Vinaigrette

INGREDIENTS, Salad:
-Spring Greens, Spinach & Arugula Mix
-Fresh Black Mission Figs, Sliced
-Raspberries
-Feta Cheese, Crumbled
-Coarse Salt & Cracked Black Peppercorn
-1 Cup Shelled Walnuts, Chopped & Roasted
-1 T Olive Oil
-2 T Rosemary, Finely Chopped

INGREDIENTS, Lemon/Lime Vinaigrette:
-1 Cup Extra-Virgin Olive Oil
-4 T Lemon Juice
-1-2 T Orange Blossom Honey
-4 t Lime Juice
-2 t Dijon Mustard
-3 t Fresh Thyme Leaves, Finely Chopped
-3 Cloves Garlic, Minced
-3 t Coarse Salt, or to Taste
-1 t Cracked Black Peppercorn, or to Taste

METHOD to the MADNESS, Walnuts:
-Pre-Heat Oven to 350ºF.
-In Large Mixing Bowl, toss Walnuts, Olive Oil, & Rosemary.
-Spread Walnuts evenly in a single layer, over a baking sheet lined with parchment paper.
-Bake for 10-12 Minutes, or until Golden Brown.
-Pull from Oven & all to cool before plating.

METHOD to the MADNESS, Lemon/Lime Vinaigrette:
-Combine all Ingredients in a Glass Jar w/ Screw-on Lid.
-Secure Lid & Shake Vigorously until all Ingredients well-mixed.
-Season to taste with Salt/Pepper.

METHOD to the MADNESS, Salad:
-Toss Greens & Raspberries in Mixing Bowl with Vinaigrette.
-Add sliced Fig, Feta Crumble, & Roasted Rosemary Walnuts.
-Season with Salt / Pepper, to Taste.

FRESH Fig & Walnut Salad w/ Lemon Lime Vinaigrette