Recipe courtesy of Tanya Holland
Show: Melting Pot
Total:
1 hr 5 min
Active:
25 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

In a small pot over medium heat, rehydrate figs in vinegar for 1/2 hour. Let this mixture cool, then place in food processor, and pulse until figs are in small pieces. In a medium size bowl, whisk figs and shallots and add 1 1/2 cups olive oil, salt, and pepper.

Preheat oven to 325 degrees F.

Sprinkle the triangular toasts with oil, and season with salt and pepper. Toast the croutons in the oven. Crumble some of the blue cheese on top of each crouton. Melt the blue cheese on the toast points underneath the broiler.

While cheese is melting, toss the baby spinach in the fig vinaigrette. Divide the spinach onto 2 plates, add 1/2 the onion slices and 1/2 the toasted pecans. Place 3 hot croutons on each plate.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Spinach and Strawberry Salad with Warm Bacon Vinaigrette

Recipe courtesy of Food Network

American Macaroni Salad

Recipe courtesy of Food Network Kitchen

Black Bean Salad

Recipe courtesy of Guy Fieri

Spinach Artichoke Dip

Recipe courtesy of Ree Drummond

Classic Southern Macaroni and Cheese

Recipe courtesy of Virginia Willis

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Tomato Salad

Recipe courtesy of Food Network Kitchen

Quinoa Salad with Asparagus, Goat Cheese and Black Olives

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.