- Level: Intermediate
- Total: 6 hr 45 min
- Prep: 15 min
- Inactive: 6 hr
- Cook: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 240
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 252 mg
- Level: Intermediate
- Total: 6 hr 45 min
- Prep: 15 min
- Inactive: 6 hr
- Cook: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 240
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 252 mg
Ingredients
Directions
- Put seeds and nuts in a medium bowl and cover with water. Soak the nuts for about 6 hours. Drain, rinse, and drain again.
- Reduce vinegar in a small, heavy bottom of saucepan, on medium heat, until syrupy, about 30 minutes.
- In a saute pan, heat 1/4 cup of the olive oil over high heat. Add in the onions, lower to medium high and saute for about 2 to 3 minutes. Add in the mushrooms and continue to saute. Once the onions and mushrooms are browned, remove from heat.
- Rehydrate the figs in the Marsala on low heat in a small pan for about 10 minutes. Strain, reserving figs and Marsala and set aside.
- In food processor, add in the nuts, remaining oil, mushrooms, onions, basil, scallions, salt, pepper, and the Marsala drained from the figs. Blend well and adjust seasoning. Make sure the mixture is smooth.
- Spoon mixture onto a chip, place a fig on top and drizzle with balsamic syrup.
