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Crunch, sweetness, and a touch of richness--this recipe has everything you want in a salad. Dress the greens separately, then tuck in the soft figs and cheese so they keep their shape.

Adeena Sussman
This Story Originally Appeared On sunset.com

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Annabelle Breakey; Styling: Randy Mon

Recipe Summary

total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet until fragrant and golden beneath skins, 11 to 12 minutes. Rub in a kitchen towel to remove loose skins, then chop roughly.

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  • Whisk together oil, vinegar, mustard, honey, salt, and pepper in a large bowl. Add lettuces, onion, mint, and nuts and gently toss to coat. Tuck in figs and cheese.

  • 6 Figs to Try

  • Once dominated by dried fruit, California's fig industry, centered in the Central and Coachella Valleys, now sells a number of fresh varieties as well. Each is a little different--so try them all. Fresh figs are perishable; chill, loosely wrapped, up to 3 days.

  • Black Mission. Purple-black skin and vermilion flesh; earthy, floral flavor.

  • Brown Turkey. Purple-chocolate exterior; full, fruity flavor.

  • Calimyrna. Pale yellow; buttery sweet, nutty flavor.

  • Kadota. Light green skin changes to amber as it ripens; delicate flavor.

  • Sierra. Another green variety; lightly aromatic with a hint of summer berries.

  • Tiger (aka Panache). Green stripes on the outside, red inside; berry flavors.

  • *Find Little Gem lettuce, a kind of miniature romaine, at farmers' markets and well-stocked grocery stores.

Nutrition Facts

390 calories; calories from fat 69%; protein 9g; fat 31g; saturated fat 7g; carbohydrates 25g; fiber 5.4g; sodium 233mg; cholesterol 13mg.
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