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
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
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.