Author Notes
A great salad for lunch celebrating figs with a honey-lemon vinaigrette. —inpatskitchen
Ingredients
- Honey-Lemon Vinaigrette
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4 tablespoons
fresh lemon juice
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4 tablespoons
honey
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2 tablespoons
extra virgin olive oil
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1/8 teaspoon
fine sea salt
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1/8 teaspoon
freshly ground black pepper
- For the salad
-
1/2 cup
pecan halves
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5
fresh figs (I used Brown Turkey)
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1 tablespoon
honey
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A few grains of sea salt
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3 to 4
Handfuls of mixed green lettuces (I used a Spring mix)
-
1/2 cup
crumbled feta cheese, preferably Bulgarian
-
The vinaigrette
Directions
- Honey-Lemon Vinaigrette
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Place all ingredients in a jar with a lid and shake, shake, shake! Set aside.
- For the salad
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Pre heat your oven to 350F. Place the pecans on a small baking sheet and bake them for 5 to 7 minutes. Set aside.
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Raise the oven temp to 375F. Stem and cut the figs in half and place cut side up a a baking sheet. Drizzle the tablespoon 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.
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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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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