• 15 Ratings

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.



Ingredient Checklist


Instructions Checklist
  • 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.

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.


15 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 0