PAN-SEARED FIGS ON BABY GREENS WITH HAZELNUTS
As wonderful as dried figs are, fresh figs -- available from June to October -- are an even more intoxicating experience, especially when pan-seared and paired with fresh greens and nutty, crunchy hazelnuts.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 335 g, Fat 27 g, Fiber 7 g, Protein 5 g
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