Roasted Fig Salad
Ingredients
- Salad ⓘ
- 3/4 cup walnut halves
- 3 cups fresh figs, stemmed and quartered lengthwise ⓘ
- 1 tablespoon minced fresh rosemary
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- Pinch freshly ground black pepper ⓘ
- 5 ounces arugula, rinsed and drained ⓘ
- 1 recipe balsamic vinaigrette ⓘ
- 2 ounces Manchego cheese, preferably 6 months raw milk ⓘ
- Balsamic Vinaigrette ⓘ
- 1 teaspoon Dijon mustard ⓘ
- 2 tablespoons aged balsamic vinegar ⓘ
- 5 tablespoons vegetable oil
- 1 teaspoon sugar ⓘ
Instructions
- Preheat the oven to 300°F. Arrange the walnut pieces on a baking sheet and place in the heated oven. Baked until the walnuts are lightly toasted, 4 to 6 minutes, stirring every 2 minutes. Keep an eye on the walnuts because they can burn quickly.
- Remove the walnuts from the baking sheet and set aside to cool. Wipe the baking sheet clean and increase the oven temperature to 350°F. Set the quartered figs on the baking sheet and toss with the fresh rosemary, olive oil, salt and pepper. Arrange figs in a single layer with the skin side down. Roast the figs until soft and fragrant, about 12 minutes. Allow to cool on the baking sheet to room temperature.
- To assemble the salad, toss the arugula, toasted walnuts and roasted figs with half the balsamic vinaigrette. Pour the remaining vinaigrette into a small bowl or serving dish. Use a vegetable peeler to slice thin strips of Manchego cheese and scatter over the salad. Serve the salad and drizzle individual portions with more balsamic vinaigrette if desired.
- Make the dressing by whisking together the Dijon mustard and balsamic vinegar in a small bowl. Once well-combined, slowly pour in the oil while whisking vigorously to create an emulsion. Season to taste with the sugar. Note: this vinaigrette will be thick.
Nutrition & Diet Analysis (per serving)
627
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).