Pan-Seared Figs on Baby Greens with Hazelnuts
To toast shelled hazelnuts, spread in a single layer on a baking sheet and put in an oven heated to 300 degrees until skins begin to crack, 15 to 20 minutes. Remove, wrap nuts in a clean kitchen towel, and rub vigorously to loosen skins.
Per serving: 335 calories; 5 g protein; 27 g fat; 23 g carbs; 7 g fiber.
Body+Soul, September 2005
- 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
- In a small bowl, whisk together vinegar, 3 tablespoons oil, shallots, and salt and pepper to taste. Set aside.
- Place hazelnuts and mesclun in a large bowl and set aside.
- 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.
- Place equal mounds of salad in center of four plates. Arrange cheese on top. Distribute figs evenly on top of the greens. Serve immediately.
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