Fig, Blue Cheese, and Pistachio Salad Wrap

I don't think I had ever made a salad wrap before this week, but I've been making them every day for lunch recently. They can be put together so quickly, and are easy for me to take to campus when I don't have time to go home for lunch. Since my last post, I've come up with a better way to make the wrap, and that is to wrap it up in aluminum foil as I roll it. It allows me to transport the wrap without the salad falling out of one end since I like to keep one end open (which lets me put more salad in it). As I eat the wrap I peel the foil off in layers, and the wrap stays together beautifully.

This morning, right before I made the day's salad wrap, I told my roommate that I was developing an obsession with them, and her response was: "Eww!" But I explained that these are fancy salad wraps, not the Caesar-soaked lettuce wrapped in a tortilla that you'd find at one of our law school lunches. (That is, before the economy tanked and we stopped getting free food) She had to agree that lavash bread wrapped around spring greens, dried figs, blue cheese, and pistachios is an entirely different species of wrap.

If you have a Trader Joe's in your area, that would be a great place to get the main ingredients for your dish. They sell everything except the vinaigrette, and at great prices. If you don't want blue cheese, I think goat cheese and fresh mint would be a great substitution.

Fig, Blue Cheese, and Pistachio Salad Wrap
Makes 1 wrap

• 1 lavash bread
• a couple handfuls of spring greens
• 5 dried black mission figs, sliced
• 3 tbsp dry roasted pistachios
• 3 tbsp crumbled blue cheese
• 2 tbsp Champagne-Shallot Vinaigrette

Mix it. Wrap it. Eat it.