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Roasted Fig Salad
By Chef Tom Fraker

Roasted Fig Salad


6 Figs cut in half
1/2 cup Blue Cheese crumbled
4 tablespoons Balsamic Vinegar
2 pounds Spring Mix
1 package Dried Cranberries 3 oz
1/2 cup Walnuts
Granulated Sugar as needed
4 Organic Valencia Oranges or your favorite citrus - juiced (you shall need 1 cup)
1 Organic Lemon juice freshly squeezed
1 Organic Limes juice freshly squeezed
2 tablespoons Organic Low Glycemic Agave Syrup
1/4 cup Balsamic Vinegar
1 tablespoon Granulated Sugar
Kosher Salt to taste
Fresh Ground Pepper to taste


Preheat oven to 425°F.
Place figs, cut side up, on a sheet pan. S
prinkle with bleu cheese and drizzle with the balsamic vinegar.
Roast in the oven until slightly golden brown but be careful not to overcook them or they will break down.
When done, remove the figs from the oven and set aside to cool.
In a large bowl, mix together the spring mix and the cranberries.
In a separate bowl, toss the walnuts and the sugar and set aside.
Meanwhile, to make the dressing, mix together all of the vinaigrette ingredients.
Toss the walnuts with the spring mix and add the vinaigrette just to coat the leaves.
Toss well.
To Serve
Place greens on 4 salad plates and top with 3 fig halves on each plate of greens.

This would be a great first course for a roasted pork dinner. Also note that half of the dressing was used in the nutritional analysis. The rest of the dressing was used separately.