roasted fig & pecan winter salad
There are not many fruits that I can remember trying for the first time but surprisingly I can still remember the first time I tried a fresh fig. It was a late September afternoon and I was in my teens hanging out with my boyfriend at the time. He asked me if I had ever tried a fig and upon finding out that I had not, he climbed out onto his roof and picked a ripe fig from a nearby tree. For some reason I’ve always loved that while I’ve forgotten so many memories I can still remember the exact moment I tasted a fig for the first time. And course figs will forever remind me of golden afternoons when I had nothing better to do but eat a fig right from the tree.
While figs are incredible straight from a tree this salad takes that deliciousness to the next level by tossing it with salt, pepper and olive oil and letting it roast for a few minutes. Combined with the bitter crunch of arugula and sharpness of parmesan it is just about as close to perfect as a salad can come.
- 1 cup of pecans, lightly toasted
- 3 cups of fresh figs, halved
- 1 tbsp of cold pressed olive oil
- ¼ tsp of salt
- 5 oz of spring mix or baby spinach and arugula
- ½ cup of shaved parmesean
- 1 tsp of dijon mustard
- 2 tbsp of balsamic vinegar
- 4-5 tbsp of olive oil
- 1 tsp of honey
- salt and pepper to taste
- Preheat the oven to 350 F. In a medium sized bowl gently toss the halved figs with the 1 tbsp of olive oil, ¼ tsp of sea salt and a whisper of freshly ground pepper.
- On a baking sheet lined with parchment paper lay out the figs in a single layer, flesh side down. Roast for 10-15 minutes or until figs are tender and fragrant. Allow to cool on the baking sheet until room temperature.
- In a large bowl, gently toss together the spring mix, pecans and parmesan. Set aside
- In a small bowl whisk together your balsamic vinegar, honey and mustard. Slowly drizzle in your olive oil while continuously whisking the vinaigrette. Once the olive oil is whisked in season to taste with salt and pepper.
- Just before serving, lightly toss your salad with the vinaigrette, only adding a little vinaigrette at a time, then gently toss in your roasted figs.