Roasted Fig Salad With Toasted Pecans and Gorgonzola

Time 1 hour
Yields Serves 8
Roasted Fig Salad With Toasted Pecans and Gorgonzola

Fig balsamic vinaigrette


Whisk together the shallot, vinegar, rosemary, mustard and oil until emulsified.



Heat the oven to 375 degrees.


Combine the figs, brown sugar, shallot, rosemary, balsamic vinegar and Port in a glass or ceramic baking dish. Bake, stirring several times, until the figs have softened and taken on a slightly roasted appearance, 30 minutes. Cool to room temperature.


While the figs are roasting, toast the pecans on a dry baking sheet until they’re crisp and deep brown, 5 to 7 minutes. Set aside to cool to room temperature.


Wash and dry the greens and place them in a large bowl. Toss the greens with the Fig Balsamic Vinaigrette. Divide the greens among 8 chilled salad plates. Remove the figs from the roasting liquid and place about 6 on each plate. Sprinkle the salads with the pecans and crumbled Gorgonzola.

Normally, Test Kitchen intern Mary Ellen Rae serves this salad with thin slices of prosciutto. Its saltiness goes extremely well with the sweet figs. Since this is to be served with an Easter ham, she found the salad worked just as well without the prosciutto.

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