Roasted Figs With Baby Greens And Honey Vinaigrette Recipes

HONEY-ROASTED SALTED FIGS

Honey-Roasted Salted Figs image

Dried figs with a salty-sweet coating and clusters of red grapes are a refreshing dessert. Although tiny, each item is abundant in flavor.

Provided by Martha Stewart

Number Of Ingredients 6

Ingredients

1/4 cup extra-virgin olive oil, plus more for baking sheet
1/4 cup honey
10 ounces dried Turkish figs
10 ounces dried Black Mission figs
1/2 teaspoon coarse salt
2 small bunches assorted grapes, such as red and champagne

Steps:

Preheat the oven to 400 degrees. Lightly brush a rimmed baking sheet with olive oil. Whisk 1/4 cup extra-virgin olive oil and 1/4 cup honey in a large bowl. Add 10 ounces each of dried Turkish and Black Mission figs; toss to coat.
Arrange figs in a single layer on prepared sheet. Sprinkle with 1/2 teaspoon coarse salt. Roast until fragrant and caramelized, 12 to 15 minutes. Immediately loosen figs from sheet with a metal spatula. Let figs cool slightly, loosening again after 5 minutes. Transfer to a platter, and serve with assorted grapes.

WALNUT VINAIGRETTE OVER BABY GREENS WITH ROASTED BEETS

Walnut Vinaigrette over Baby Greens With Roasted Beets image

The salad incorporates roasted beets, fennel and shallots, tossed with baby greens (I used a bag of baby greens which is available at more grocers these days) but you can use your favorites, and then topped with this unique vinaigrette and crumbled goat cheese for a classic taste. This is an excellent salad, but I am also a big fan of salads and always trying to come up with something a bit different. Warm salads I am very fond of and are usually a huge hit at dinner parties. Everyone is always expecting a traditional salad ... so I like to come up with unique ideas that my guests won't expect but really enjoy!

Provided by SarasotaCook

Categories Vegetable

Time 1h15m

Yield 4-6 Individual Salads, 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 (7 ounce) bag baby greens, I used Dole, but there are many different brands and by all means use your favorite mix for this
2 medium red beets (roasted)
3 medium yellow beets (roasted)
1 medium fennel bulb, cut in quarters (roasted)
2 large shallots, cut in half (roasted)
8 ounces gorgonzola, crumbled
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/3 cup olive oil
1 tablespoon walnut oil
1 tablespoon maple syrup
1 tablespoon sherry wine vinegar
1 tablespoon cider vinegar
1 teaspoon minced garlic
1/4 cup walnuts, fine chopped (a few extra for a garnish)
1 teaspoon shallot, grated

Steps:

Vinaigrette -- In a small measuring cup or jar, baggie, whatever is easiest for you, mix all the ingredients, mix well and set to the side. I like to serve this dressing room temperature. I also don't like to over dress my salad and with the walnut oil it is a stronger dressing, so go lite and dress it according to how you like it.
Beets and Vegetables -- In a large foil pouch, add the beets (I trim the ends) and drizzle with olive oil, salt and pepper. Also I do the red in one pouch and yellow in another so the colors don't bleed. I do the shallots right on the baking sheet next to the shallots, also drizzled with olive oil, salt and pepper. Now the beets will take about 45-60 minutes depending on the size and the fennel about 20 and the shallots about 15, so I just remove them as they get done.
After each of the vegetables cool, I then slice the shallots, fennel, cool the beets and remove the skin and slice. Place all the vegetables on a small plate so I can reheat in the microwave for just 1 minute in order to serve them warm over the salad.
Plate -- Add salt and pepper to the vegetables if needed and reheat on medium heat 1 minute in the microwave - Just to warm up. For the salad, in a medium bowl, add the greens, and the dressing and toss well. Plate a bed of the greens for each person and then top with the warmed roasted beets, fennel and shallots. Top and garnish with the cheese and a few walnuts.

Nutrition Facts : Calories 555.8, Fat 49.4, SaturatedFat 14.8, Cholesterol 42.5, Sodium 1292.2, Carbohydrate 16.1, Fiber 3.5, Sugar 6.2, Protein 15

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