Caramelized Roasted Figs with Baby Greens and Honey Vinaigrette

August 9, 2010

Caramelized Roasted Figs with Baby Greens and Honey Vinaigrette

Caramelized Roasted Figs with Baby Greens and Honey Vinaigrette

This summer salad is a hit at every gathering. It’s one of my most requested recipes.  Slightly tangy vinaigrette truly compliments the sweetness of the caramelized figs.

Caramelized Roasted Figs with Baby Greens and Honey Vinaigrette

Top 5 recipe on FoodBuzz

Adapted from FoodNetwork.com

Caramelized Roasted Figs with Baby Greens and Honey Vinaigrette

Caramelized Roasted Figs with Baby Greens and Honey Vinaigrette

Ingredients

  • 4 small fresh black mission figs, stemmed
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons honey
  • 1 tablespoon warm water
  • 1/2 lemon, juiced
  • 2 cups baby mixed greens
  • 1 handful each assorted fresh herbs, finely chopped (my favorites are basil, chives and cilantro)
  • 4 ounces gorgonzola, cut in big chunks (works just as well with goat cheese)

Directions

  1. Preheat the oven to 400 degrees F.
  2. 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 and drizzle them with olive oil. Bake until the figs are soft and caramelized, about 15 minutes.
  3. 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.
  4. In a small bowl, combine the honey, warm water, and lemon juice; whisk with a fork to combine.
  5. 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.

I love everything figs and I use them often in salads. I found many inspirational ideas in a wonderful recipe book - Salad Dressings, by Maren Caruso

Wine pairing:

The classic Gorgonzola match is Riesling, so I like pairing this salad with a crisp fruity wine. Try with an 86-point Kendall-Jackson 2008 Vintner’s Reserve Riesling.

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{ 11 comments… read them below or add one }

ilona August 9, 2010 at 5:28 PM

THANK YOU!!! i am getting hungry just reading about it :)

Faina August 9, 2010 at 5:34 PM

Time to go buy more figs :)

Magda @ Be Nutritious August 12, 2010 at 2:27 PM

I’ve never had fresh figs, only dried one, I wonder how they taste.

Joy August 12, 2010 at 2:50 PM

I love figs. Those looks great.

Faina August 12, 2010 at 4:23 PM

Oh, if you have never had a fresh fig before, you are in for a treat! They taste like a mix of peaches and strawberries! They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. And when baked, the sugar caramelizes and the fruit softens! Figs are in season now – try them!

Tiffany August 12, 2010 at 5:20 PM

A friend of ours has a fig tree filled with almost ready figs, I can’t wait! I have never tried to caramelize them, but I will now, thanks for the inspiration!

Cucee August 12, 2010 at 5:28 PM

Let me know how you like it, Tiffany!

Jenn from Much to My Delight August 12, 2010 at 9:28 PM

I make this salad too, except I then go crazy and throw in walnuts carmelized in butter and brown sugar. People DIE for this salad, and it’s a great way to use up all the figs on my tree. Great photo!

Cucee August 12, 2010 at 9:30 PM

Thanks, Jenn. Sometimes I add toasted almonds. We cannot do walnuts (allergies) but they would be a great addition to the salad!

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Cucee September 14, 2010 at 3:28 PM

My twitter address is http://twitter.com/cuceeSprouts

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