Tuesday, July 22, 2014

Salad with Figs, Feta & Pecans

For forever, I've wanted to be one of those people that has so much produce, they don't know what to do with it.  They give it away to friends, neighbors, coworkers.  I've been the recipient of some good stuff but I've always wanted to be the giver as well as the receiver.

When we bought the house, we thought there might be a fig tree in our backyard (the previous owners had no idea!).  And it turns out, this huge fig tree produces tons of figs! Our fridge is starting to fill up so I'm going to try to give some away as well as look for some fig recipes.

This is one great way to use figs.  The figs add sweetness, the pecans add crunch, and the feta adds a saltiness.  I made a balsamic-honey vinaigrette to go on top, which works really well.  So far, we've had this salad three times in the last two weeks and I have no intention of stopping!

Salad with Figs, Feta & Pecans
Adapted from: AllRecipes
  • 12 fresh figs, quartered
  • 1/4 cup crumbled feta
  • 2-4 tablespoons pecans (can be toasted)
  • mixed greens of your choice (an arugula mix would be good; I used romaine and baby spinach)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey (plus more to taste)
  • 2 tablespoons olive oil
  1. In a large salad bowl, add greens, then top with figs, feta and pecans.
  2. In a small container, combine vinegar, honey, olive oil, salt, and pepper.  Taste and add more honey if desired.
  3. Serve dressing on the side or drizzle over the salad right before serving.


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