Fresh Fig and Frisée Salad

Fresh Fig and Frisée Salad

Fresh Fig and Frisée Salad promises delight with Tiger and Mission varieties crowning a medley that includes golden beets, pomegranate arils, and toasted walnuts.

Fresh Fig and Frisée Salad
Makes 6 servings
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced shallot
  • 2 teaspoons blackberry preserves
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • ½ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • ⅓ cup walnut oil
  • 7 cups loosely packed, torn frisée
  • Roasted Golden Beets (recipe follows)
  • 1 (8-ounce) red pear, cored and thinly sliced
  • 6 fresh figs*, halved or quartered if large
  • ⅓ cup walnuts, toasted and chopped
  • 2 tablespoons pomegranate arils
  1. In a small bowl, whisk together vinegar, shallot, preserves, mustard, garlic, salt, and pepper. Gradually whisk in walnut oil until blended.
  2. Arrange frisée, Roasted Golden Beets, pear, and figs on a large platter. Sprinkle with walnuts and arils. Drizzle with vinaigrette just before serving.
*We used Tiger and Mission varieties.

Roasted Golden Beets
Makes 2 cups
  • 2 medium or 4 small golden beets
  • 4 teaspoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1 teaspoon minced fresh rosemary
  • ¼ teaspoon ground black peppers
  1. Preheat oven to 400º.
  2. Scrub beets and trim tops to 1 inch. Place on a large piece of heavy-duty foil. Drizzle 2 teaspoons olive oil over beets, and wrap in foil, sealing tightly. Place on a baking sheet.
  3. Bake until tender, about 45 minutes. Open foil carefully, allowing steam to escape. Let cool.
  4. Trim tops, peel, and cut each beet into wedges (6 if medium, 4 if small); place in a small bowl. Add remaining 2 teaspoons olive oil, salt, rosemary, and pepper; toss.

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