Black Mission Fig & Roasted Rosemary Walnut Summer Salad w/ Lemon Lime Vinaigrette
Author: A Bachelor & His Grill
Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Serves: 4
Ingredients
- Black Mission Fig & Roasted Rosemary Walnut Summer Salad
- Spring Greens, Spinach & Arugula Mix
- Fresh Black Mission Figs, Sliced
- Raspberries
- Feta Cheese, Crumbled
- Coarse Salt & Cracked Black Peppercorn
- 1 Cup Shelled Walnuts, Chopped & Roasted
- 1 Tablespoon Olive Oil
- 2 Tablespoon Rosemary, Finely Chopped
- Lemon/Lime Vinaigrette:
- 1 Cup Extra-Virgin Olive Oil
- 4 Tablespoons Lemon Juice
- 1-2 Tablespoons Orange Blossom Honey
- 4 teaspoons Lime Juice
- 2 teaspoons Dijon Mustard
- 3 teaspoons Fresh Thyme Leaves, Finely Chopped
- 3 Cloves Garlic, Minced
- 3 teaspoons Coarse Salt, or to Taste
- 1 teaspoon Cracked Black Peppercorn, or to Taste
Instructions
- Roasted Rosemary Walnuts:
- Pre-Heat Oven to 350ºF.
- In Large Mixing Bowl toss Walnuts, Olive Oil, Rosemary, Salt&Pepper.
- Spread Walnuts in a single layer over a baking sheet lined with parchment paper.
- Bake for 10-12 Minutes, or until Golden Brown.
- Pull from Oven & set aside to cool.
- Lemon/Lime Vinaigrette:
- Combine all Ingredients in a Glass Jar w/ Screw-on Lid.
- Secure Lid & Shake Vigorously until all Ingredients well-mixed.
- Season to taste with Salt / Pepper.
- Salad - Putting it ALL Together:
- Toss Greens & Raspberries in Mixing Bowl with Vinaigrette.
- Add sliced Fig, Feta Crumble, & Roasted Rosemary Walnuts.
- Season with Salt / Pepper, to Taste.
- Plate & Serve.
