Ingredients

• 3 tablespoons white wine vinegar
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons sour cream
• 1 teaspoon Dijon mustard
• 1 stalk green onion , chopped
• 1 clove garlic , minced
• salt and freshly ground black pepper to taste

Instructions

1. 1 Combine vinegar, olive oil, sour cream, and Dijon mustard in a small food processor or blender. Puree until dressing has begun to blend, about 30 seconds. Add green onion and garlic; process until smooth, 30 to 45 more seconds. Season with salt and pepper.
2. 2 Place mixed greens in a large salad bowl and add vinaigrette to taste. Toss greens until coated, then divide evenly among 4 salad bowls.
3. 3 Top salads with equal amounts of fig halves, chopped apple, pomegranate seeds, almonds, and feta cheese.

Nutrition per serving