Pan-Seared Figs on Baby Greens with Hazelnuts
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Body+Soul, September 2005
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Ingredients
- 5 teaspoons balsamic vinegar
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon minced fresh shallots
- Salt and freshly ground black pepper
- 1/2 cup toasted hazelnuts, skins rubbed off, coarsely chopped
- 10 cups mesclun (baby mixed greens), about 5 ounces
- 8 small (or 4 large) fresh ripe figs, stems trimmed, halved lengthwise
- 4 ounces crumbled blue cheese, such as Roquefort or Gorgonzola
Directions
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In a small bowl, whisk together vinegar, 3 tablespoons oil, shallots, and salt and pepper to taste. Set aside.
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Place hazelnuts and mesclun in a large bowl and set aside.
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Heat remaining 2 tablespoons olive oil in a heavy large skillet (do not crowd figs) over high heat until shimmering, which occurs just before the smoke point. Add figs cut-side down and cook until golden brown, about 2 minutes. Meanwhile, toss greens and nuts with dressing and salt and pepper to taste.
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Place equal mounds of salad in center of four plates. Arrange cheese on top. Distribute figs evenly on top of the greens. Serve immediately.
i think the photo you are using is incorrect for the above recipe!