Mission Fig Salad

Mission Fig Salad

– 12 ea Fresh Black Figs, quartered(if fresh is not available, dried are fine)
– 1lb spring mix
– 1 head radicchio, quartered, sliced thin
– 1 head fennel, sliced thin
– 1C Goat cheese crumbles
– 1C toasted pecans
Honey Vinaigrette
– 1C honey
– 1ea shallot, sliced thin
– 1 sprig rosemary
– 1/2C apple cider vinegar
– 1.5C olive oil
Vinaigrette Instructions
– Place honey, rosemary, and shallots in small pot and heat over medium heat until
honey comes to a simmer. Turn off heat and allow to cool to room temperature.
Discard rosemary.
– Place cooled honey and shallots in blender along with the apple cider vinegar
and blend on medium speed.
– Slowly stream in olive oil until dressing is emulsified.
– Season with salt and fresh cracked pepper to taste. Adjust vinegar if you would
like it more acidic.
Assembly
– In large bowl, combine mixed greens, fennel, radicchio, and figs. Toss with
desired amount of the honey vinaigrette.
– Place in serving bowl, top with Goat cheese and Toasted Pecans.
– Garnish with more fresh cracked pepper.