Total Time: 30mns
Figs have always been one of my favorite fruits. I love the combination of different textures when you bite into it and the variety of different ways that you can eat it. Growing up, I always watched my dad dip the flesh of the figs in Zaatar, a traditional thyme, sesame seeds and Sumac mixture. They are also delicious eaten with goat's cheese or Blue cheese and are fantastic roasted. Figs are a great source of fibre and full of vitamins and minerals. They are rich in potassium, calcium, magnesium, iron and copper and are a good source of antioxidant vitamins A, E and K that contribute to health and wellness.
For the salad
8-10 handfuls of mixed young chicories, outer leaves removed
8-10 figs, stems trimmed and cut in half
For the dressing
2 shallots, finely chopped
5 figs, stemmed and cut in quarters
1/2 cup white wine vinegar
1/4 cup olive oil
freshly ground pepper
- Place the halved figs on a baking sheet at bake at 400°F for about 15 minutes until soft and caramelized.
- Make the dressing: In a large mortar and pestle, pound the figs with the shallots until a paste is formed. Transfer to a small mixing bowl and add the vinegar. Slowly drizzle in the olive oil while whisking. Season with salt and pepper to taste.
- Arrange salad leaves on a serving dish or divide into individual plates. Place figs on top and drizzle dressing over salad.
Tip: Add some crumbled goat's Cheese or blue Cheese on top. Walnuts are also delicious with this salad.