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
- In a small bowl, whisk together vinegar, shallot, preserves, mustard, garlic, salt, and pepper. Gradually whisk in walnut oil until blended.
- 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
- Preheat oven to 400º.
- 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.
- Bake until tender, about 45 minutes. Open foil carefully, allowing steam to escape. Let cool.
- 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.