JENNY EDEN COACHING

Fig and Feta Salad

Fig and Feta Salad

 

Ditch your fig flavored cookies for this sweet and salty and satisfying salad instead!  This makes an elegant addition to your dinner party or weeknight dinner. What others ways do you like to cook with figs?

Serves 4

Recipe by: Arlene Jacobs

Ingredients

¼ cup hazelnuts

10 Black Mission figs, cut in half lengthwise

4 cups baby salad greens

1 1/2 tbsps. chopped mint leaves

1/3 cup crumbled feta cheese

Salt and freshly ground black pepper, to taste

 

Method

Preheat the oven to 250 o F.

 

  1. Spread the hazelnuts on a small sheet pan or ovenproof skillet. Roast in the oven for 15 – 20 minutes until skins begin to loosen. Rub the hazelnuts between a kitchen towel until skins fall away.
  2. Reheat oven to BROIL.   Brush each fig half with        some of the glaze (see below), and place pan 5-inches below the flame. Broil for about 5 minutes until the glaze begins to bubble. Set aside.
  3. In a bowl add the chopped mint to the greens and toss with 2 tbsps. of the vinaigrette, salt and pepper, to taste.
  4. Place greens in the center of each plate, place five fig halves around, sprinkle with some of the feta cheese and hazelnuts around and drizzle with more of the vinaigrette (see below).

 

Glaze:

1 tps. orange zest

2 tbsps. fresh orange juice

1 tbsp. pomegranate molasses

4 tbsps honey

 

Combine all ingredients and stir.

 

Vinaigrette:
½ cup glaze

2 tbsps. hazelnut or olive oil

Salt & pepper, to taste

 

Gradually whisk the oil into the glaze.

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