Roasted Fig Salad With Toasted Pecans And Gorgonzola

By á-174942

Ingredients

• FIG BALSAMIC VINAIGRETTE:
• 1 small shallot finely minced
• 1/4 cup fig balsamic vinegar see * Note
• 1/2 teaspoon fresh minced rosemary
• 1 teaspoon Dijon mustard
• 1/2 cup olive oil
• SALAD:
• 12 dried figs - (abt 1 cup)
• 2 tablespoons brown sugar
• 1 small shallot finely minced
• 1/2 tablespoon fresh minced rosemary
• 2 tablespoons balsamic vinegar
• 1/2 cup Port
• 1 cup unbroken pecan halves
• 15 ounces mesclun mix salad greens
• 1 cup crumbled Gorgonzola cheese

Details

Servings 8

Preparation

Step 1

* Note: Look for fig balsamic vinegar at gourmet grocers and stores such as Trader Joe's.

For the Fig Balsamic Vinaigrette: Whisk together the shallot, vinegar, rosemary, mustard and oil until emulsified.

For the Salad: Heat the oven to 375 degrees. Remove stems from figs and cut figs into quarters. Combine the figs, brown sugar, shallot, rosemary, balsamic vinegar and Port in a glass or ceramic baking dish. Bake, stirring several times, until the figs have softened and taken on a slightly roasted appearance, 30 minutes. Cool to room temperature.

While the figs are roasting, toast the pecans on a dry baking sheet until they're crisp and deep brown, 5 to 7 minutes. Set aside to cool to room temperature.

Wash and dry the greens and place them in a large bowl. Toss the greens with the Fig Balsamic Vinaigrette. Divide the greens among 8 chilled salad plates. Remove the figs from the roasting liquid and place about 6 on each plate. Sprinkle the salads with the pecans and crumbled Gorgonzola.

This recipe yields 8 servings.

Each serving: 356 calories; 164 mg sodium; 8 mg cholesterol; 28 grams fat; 5 grams saturated fat; 24 grams carbohydrates; 5 grams protein; 5.12 grams fiber.