Pan-Seared Figs on Baby Greens with Hazelnuts
To toast shelled hazelnuts, spread in a single layer on a baking sheet and put in an oven heated to 300 degrees until skins begin to crack, 15 to 20 minutes. Remove, wrap nuts in a clean kitchen towel, and rub vigorously to loosen skins. Per serving: 335 calories; 5 g protein; 27 g fat; 23 g carbs; 7 g fiber.
Photography: Elizabeth Germain
Source: Body+Soul, September 2005
- 5 teaspoons balsamic vinegar
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon minced fresh shallots
- Salt and freshly ground black pepper
- 1/2 cup toasted hazelnuts, skins rubbed off, coarsely chopped
- 10 cups mesclun (baby mixed greens), about 5 ounces
- 8 small (or 4 large) fresh ripe figs, stems trimmed, halved lengthwise
- 4 ounces crumbled blue cheese, such as Roquefort or Gorgonzola
In a small bowl, whisk together vinegar, 3 tablespoons oil, shallots, and salt and pepper to taste. Set aside.
Place hazelnuts and mesclun in a large bowl and set aside.
Heat remaining 2 tablespoons olive oil in a heavy large skillet (do not crowd figs) over high heat until shimmering, which occurs just before the smoke point. Add figs cut-side down and cook until golden brown, about 2 minutes. Meanwhile, toss greens and nuts with dressing and salt and pepper to taste.
Place equal mounds of salad in center of four plates. Arrange cheese on top. Distribute figs evenly on top of the greens. Serve immediately.