Fig & Candied Pecan Salad


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When the figs are ripe, they must be eaten. Another no-fuss recipe is just to throw cut fresh figs on a bed of greens. I candied the pecans for a slightly sweeter addition, but this step of course could be omitted, and regular pecans could be used. This recipe would feed four as a side dish complimenting just about anything grilled.


4 c washed salad greens
1 c fresh figs (or 1/2 c dehydrated figs)
1/4 c crumbled feta
1/2 c pecans
1/4 c sugar


To make the candied pecans, heat the cut nuts in a skillet on medium heat. Dump in the sugar and stir constantly. After about 7 minutes, the sugar will start to melt, and will coat the nuts. As soon as this happens, move the sugar coated nuts into a separate bowl. Do not put the nuts onto the salad until they are cool; they’ll wilt your lettuce if you rush this step.


1/4 c extra virgin olive oil
1/4 c good balsamic vinegar
3 heaping T of Dijon mustard

Mix well and drizzle over salad.


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