WARM FIG AND ARUGULA SALAD

WARM FIG AND ARUGULA SALAD image

Yield 4 SERVINGS

Number Of Ingredients 30

SERVINGS: 4 SERVINGS
PREP TIME: 15-20 MINUTES
SPECIAL INGREDIENTS: Hand held blender
For the curry-Raisin Vinaigrette
Olive oil 1/4 cup
White onion, chopped 3 tbsp
Carrot, chopped 1 tbsp.
Bay leaves 1 leaf
White wine 3 tbsp.
White wine vinegar 3 tbsp.
Vanilla bean, seeds 1 bean
Tumeric, ground 1 tsp.
Curry powder 1 tbsp.
Sea salt 1/8 tsp.
Fresh ground black pepper 1/8 tsp.
Parsley, chopped 2 tsp.
Chicken stock 1/4 cup
dried, dark figs, chopped 1/4 cup
FOR THE SALAD
Mixed salad greens 4 cups
Baby arugula 2 cups
Fresh shaved fennel 1/4 cup
Fresh Cilantro, chopped 2 tbsp.
Fresh tarragon, chopped 1 tbsp.
Goat cheese, crumbled 3 tbsp.
Feta cheese, shaved 2 tbsp.
Fresh cracked pepper 1 tsp.
Fresh, plump golden raisins 1/4 cup
Smoked cooked bacon, chopped 1/4 cup
Wheat Thins Crackers, smashed 1/4 cup

Steps:

1. To make the vinaigrette, Heat the olive oil in a medium sauté pan over medium heat. Add the onion, carrot, and bay leaf. Sauté about 2 minutes, until vegetables are soft. Add the wine, vinegar, vanilla bean seeds, tumeric, curry powder, salt, pepper and parsley. Cook for 3 minutes on medium until liquid is almost reduced. Immediately add the chicken stock and cook for 2-3 minutes until liquid is reduced by half. Strain, then blend with a hand held mixer for 1 minute to emulsify. Add figs and pulse for several seconds, to slightly blend in the figs. Let cool 10 minutes before using until warm. 2. Combine remaining ingredients in a large salad bowl and dress with the vinaigrette. Serve among 4 salad plates. Enjoy.