8 to 10 fresh figs, quartered, stem removed
½ pound blue cheese
1 head of butter lettuce
¼ c Liquid Gold medium to intense extra virgin olive oil
3 tbs. freshly squeezed orange juice
1 shallot, finely diced
zest of one orange
salt and pepper to taste
Rinse and pat dry the lettuce and place in a salad bowl. Arrange the quartered figs on top of the lettuce and sprinkle with the crumbled blue cheese.
Make the vinaigrette: place the diced shallots, orange juice, orange zest, and salt and pepper in a bowl. Slowly whisk in the olive oil. Pour over the cheese and figs.