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Pan-Seared Figs on Baby Greens with Hazelnuts

Recipe photo courtesy of Elizabeth Germain

As wonderful as dried figs are, fresh figs -- available from June to October -- are an even more intoxicating experience, especially when pan-seared and paired with fresh greens and nutty, crunchy hazelnuts.

Source: Body+Soul, September 2005



Cook's Notes

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.

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