Wednesday, September 5, 2012

Roasted Fig, Feta and Pecan Salad

A great salad for lunch celebrating figs with a honey-lemon vinaigrette and a Spring mix of lettuces.

Serves 2 for lunch

Honey-Lemon Vinaigrette

4 Tbl fresh lemon juice
4 Tbl honey
2 Tbl extra virgin olive oil
1/8 tsp sea salt
1/8 tsp ground black pepper

Place all ingredients in a jar with a lid and shake, shake shake!  Set aside.

For the salad:

1/2 cup pecan halves
5 fresh figs (I used Brown Turkey)
1 tsp honey
A few grains of sea salt
3 to 4 handfuls of mixed lettuces (Spring mix)
1/2 cup crumbled Feta cheese, preferably Bulgarian
The vinaigrette

Pre heat the oven to 350F.  Place the pecans on a small baking sheet and bake them for 5 to 7 minutes.  Set aside.
Raise the oven temp to 375F.  Stem and cut the figs in half and place cut side up on a baking sheet.  Drizzle the teaspoon of honey over the figs and then place a few grains of the sea salt over.  Roast for 15 to 20 minutes and then set aside to cool.
Toss the mixed greens with 2 tablespoons of the vinaigrette and then scatter them over a plate or platter.  Arrange the figs, pecans and Feta over and drizzle with more of the vinaigrette.  Enjoy.

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