Fig Salad Vinaigrette with Spiced Pecans

Fig Salad
Photo by Nick Simonite

6 servings

  • 1-2 shallots sliced thin
  • Olive oil as needed
  • 18 dried figs (use fresh when in season)
  • ¼ cup b1–2 egg whites,
  • 2 tablespoons honey
  • ¼ cup water or fruit juice
  • 3 heads Bibb lettuce
  • Salt as needed
  • Spiced Pecans (recipe follows)
  • Goat cheese to top salads
  • Spiced Pecans
  • 2–4 tablespoons sugar
  • Pinch salt
  • ¼ teaspoon cayennealsamic vinegar

Fig Salade Vinaigrette

  1. Sauté shallots in oil until soft. Add figs, balsamic, honey, water or juice, and bring to a boil (Note: if using fresh figs, omit them from this step). Cool, strain figs, and reserve liquid.
  2. Toss lettuce with additional oil, pinch salt, and drizzle of vinegar-honey. Divide onto 6 plates.
  3. Slice figs in half and top each salad with halves and pecans. Crumble goat cheese over each plate and drizzle more vinegar-honey.

Spiced Pecans

  1. Preheat oven to 350 degrees.
  2. Whisk egg whites, sugar, salt, and cayenne. Stir pecans in mixture to coat.
  3. Butter or oil sheet pan, spread nuts evenly, and bake until toasted, about 10–15 minutes. Cool and break apart.
  • from Chef Alex Gates of Hotel Saint Cecilia, Austin, TX

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