Chef Tom Fraker
Roasted Fig Salad
Category
Salad
Servings
4 servings
Prep Time
30 minutes
Cook Time
15 minutes
Author:
Chef Tom Fraker
Ingredients
-
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 lime juice, freshly squeezed
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2 tablespoons Organic Blue Agave Syrup
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1/4 cup balsamic vinegar
-
1 tablespoon granulated sugar
-
Kosher salt to taste
-
Fresh ground pepper to taste
Vinaigrette
Directions
Preheat oven to 425°F.
Place figs, cut side up, on a sheet pan. Sprinkle 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.
Recipe Note
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.
Filed in:
Dried Cranberries,
Fig,
Figs,
Organic Blue Agave Syrup,
Organic Lemons,
Organic Limes,
Organic Low Glycemic Agave Syrup,
Organic Spring Mix,
Organic Valencia Oranges,
Red Walnuts,
Roasted,
Roasted Fig,
Roasted Fig Salad,
Salad,
Spring Mix,
Vinaigrette,
Walnuts
