Roasted Figs with Baby Greens and Honey Vinaigrette

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 4 small fresh black mission figs, stemmed
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons orange blossom honey
  • 1 tablespoon warm water
  • 1/2 lemon, juiced
  • 2 cups baby mixed greens
  • 1 handful each assorted fresh herbs, such as parsley, basil, and chives, finely chopped
  • 4 ounces gorgonzola, cut in big chunks
Directions
  • Preheat the oven to 400 degrees F.

  • Cut a small "X" in the top of the figs and squeeze it gently to crown it slightly. Put the figs on a sheet pan, drizzle them with olive oil and season with salt and pepper. Bake until the figs are soft and caramelized, about 15 minutes.

  • Put the mixed greens and chopped herbs in a bowl, drizzle with a little olive oil and season with salt and pepper; toss gently with your hands.

  • In a small bowl, combine the honey, warm water, and lemon juice; whisk with a fork to combine.

  • To serve, divide the greens between 2 plates, mound the chunks of gorgonzola cheese on the side of each and place 2 roasted figs in the center of the salad. Drizzle the whole thing with the warm honey vinaigrette.


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    Recipe courtesy of Food Network Kitchen