Fig and feta salad

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www.jennyedenberk.com/plant-based-recipes/fig-and-feta-salad

Yield 4

Author Arlene Jacobs

Ingredients

• ¼ cup hazelnuts
• 20 Black Mission figs, cut in half lengthwise
• 4 cups baby salad greens
• 1 1/2 tbsps. chopped mint leaves
• 1/3 cup crumbled feta cheese
• Salt and freshly ground black pepper, to taste

Glaze

• 1 tps. orange zest
• 2 tbsps. fresh orange juice
• 1 tbsp. pomegranate molasses
• 4 tbsps honey
• Combine all ingredients and stir.

Vinaigrette:

• ½ cup glaze
• 2 tbsps. hazelnut or olive oil
• Salt & pepper, to taste
• Gradually whisk the oil into the glaze.

Instructions

1. Preheat the oven to 250 o F.
2. Spread the hazelnuts on a small sheet pan or ovenproof skillet. Roast in the oven for 15 – 20 minutes until skins begin to loosen. Rub the hazelnuts between a kitchen towel until skins fall away.
3. Reheat oven to BROIL. Brush each fig half with some of the glaze (see below), and place pan 5-inches below the flame. Broil for about 5 minutes until the glaze begins to bubble. Set aside.
4. In a bowl add the chopped mint to the greens and toss with 2 tbsps. of the vinaigrette, salt and pepper, to taste.
5. Place greens in the center of each plate, place five fig halves around, sprinkle with some of the feta cheese and hazelnuts around and drizzle with more of the vinaigrette (see below).

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