Roasted Figs with Baby Greens and Honey Vinaigrette
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 388
- Total Fat
- 19
- Saturated Fat
- 11
- Carbohydrates
- 45
- Dietary Fiber
- 3
- Sugar
- 40
- Protein
- 13
- Cholesterol
- 43
- Sodium
- 656
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
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.