All Recipes
Fig+Parmesan Mixed Greens
I can’t believe that I haven’t shared this recipe since the new blog. I’ve been making this salad for the last several years. I shared it online as early as 2018, but it’s still one we love making. It’s an easy, flavorful, and satisfying salad this time of year that doesn’t require much to make it feel special. So, whether you’re searching for an elevated salad for dinner guests or just tired of the regular old salad, try this one out and let me know what you think.
Ingredients
Salad Ingredients//
1-large container of mixed greens
1-wedge of parmesan for shaving or 1 small container of thick shavings of parmesan
2-shallots
1.5 cups dried figs, quartered
1.5 cups Candied Buttered Pecans (Recipe Below) or purchase storebought
Lemony Vinegarette//
1-2-cloves of garlic, grated
1-TBL maple syrup/honey
1-large lemon
salt+pepper
1/3 cup olive oil/avocado oil
Candied Pecans//
1.5- cups pecan halves
1/4 cup brown sugar for a mild sweetness, for a full candying effect, 1/2 cup
1/2-tsp cinnamon
DIRECTIONS
- If you’re candying you’re own pecans, start there. If not, skip this step. Candying Pecans: In a dry skillet add pecans, sugar, and cinnamon if you like. Apply medium-hi heat and stir occassionally. You’re waiting for the sugar to melt and start to grab onto the pecans. See Recipe HERE for specific instructions.
- Shave parmesan with a Y-Peeler for thick wide strips. Thinly Slice shallots, quarter the figs, and chop pecans for topping.
- Make Vinegarette: Squeeze lemon into bowl, grate garlic into the bowl, add maple or honey, and salt+pepper to taste. Wisk these ingredients, and then add oil. Wisk until the mixture comes together into a vinegarette.
- Assemble salad: Add greens, figs, pecans, shallots, and parmesan to a large bowl. Once ready to serve, toss with vinegarette.
