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Author Notes: A great salad for lunch celebrating figs with a honey-lemon vinaigrette. —inpatskitchen
Serves: 2 for lunch
tablespoons fresh lemon juice
tablespoons extra virgin olive oil
teaspoon fine sea salt
teaspoon freshly ground black pepper
- Place all ingredients in a jar with a lid and shake, shake, shake! Set aside.
For the salad
cup pecan halves
fresh figs (I used Brown Turkey)
A few grains of sea salt
3 to 4
Handfuls of mixed green lettuces (I used a Spring mix)
cup crumbled feta cheese, preferably Bulgarian
- Pre heat your oven to 350F. Place the pecans on a small baking sheet and bake them for 5 to 7 minutes. Set aside.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Honey