figgy figgy mmmm!

F is for Figs!

  • Recipes

  • Jan 20 2012

Fresh figs may just be my absolute favorite fall fruit… Due to their plump exterior and sweet, seedy and slightly juicy interior, not to mention the extra bennies you’ll get in there! Figs are def a food with benefit of course, see below…

Figs are packed with:

-30% of your daily value of dietary fiber, keeps you lean + lovely!

-Potassium

- Figs even contain calcium if you can believe that yo!? for strong bones+teeth.

-Manganese

- May aid in cardiovascular health

- May help battle nasty cancer cells!

So… why not go for figs next time you run to the grocer, try them fresh, on top of Greek yogurt, on a flatbread pizza,  or try my recipe here for Roasted Fig Salad… mmmm Dee-lish! xx

Roasted fig and blue cheese salad

Topped with a Dijon balsamic vinaigrette

Serves 4

  • To roast the figs:
  • 2 cups fresh black mission figs
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 2 tablespoons extra virgin olive oil
  • To create the salad:
  • 1/2 cup blue cheese, cut into elegant wedges/thin slices
  • 6 cups mixed arugula salad greens
  • sea salt to taste

For the dressing

2 tablespoons honey

2 tablespoons spicy Dijon  mustard

1/4 cup balsamic vinegar

1/4 teaspoon sea salt

1- To roast the figs, preheat a 350 degree oven. Remove the stems off the end of each fig, then slice each fig in half.

2- In a small mixing bowl, mix the balsamic vinegar and honey. Toss in the   figs and toss to coat evenly. Marinate for 5-10 minutes.

3- Make your dressing, and set aside.

4- Prep the salad, in a large salad bowl, toss in your salad greens add in the candied walnuts.

5- Roast your figs in a 350 degree oven for approx 20 minutes or until a bit golden brown. Remove and cool slightly.

6- Plate up the salad greens, toss in a large bowl with a small serving of dressing. Serve 2 fig halves on top of each salad with a blue cheese wedge.

Candice’s Candied Walnuts (make ahead, prior to recipe)


-In a small bowl mix 1/3 cup granulated sugar with 2½ TBS brown sugar, ½ tsp kosher salt, ½ tsp ground cinnamon and a pinch of nutmeg.

-In a large bowl beat 1 room temperature egg white until frothy and then whisk in 1 TBS water until combined.

-Add ½ pound walnut halves to the egg whites and stir to coat.  Add the sugar mixture and stir to evenly distribute.

-Line a baking sheet with some parchment paper or a nonstick baking mat and spread the nuts out into a single layer.

-Bake for 15 minutes, stir and then bake for about another 15 minutes until the sugar is caramelized.  Let the nuts cool.