Stuffed Fig Salad
Stuffed Fig Salad is an moderately easy dinner. Made with 1 head bibb or boston lettuce, rinsed, drained and torn into bite size pieces, 1 bunch watercress, rinsed, drained and cut into sprigs, 1/2 c. sliced green onions, 1 c. chopped walnuts and 16 calimyrna or mission dried figs, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Toss together lettuce, watercress, green onions and walnuts. Divide among 4 salad plates; refrigerate.
Cut stems off figs. Using a small knife, carefully rotate tip of knife to make an opening in the stem of each fig.
Form a pocket in the opening with forefinger.
Stuff a small chunk of cheese into pocket of each fig.
Place cheese-stuffed figs in a baking dish.
Bake in a preheated 350Β° oven for 10 minutes, or until cheese starts to melt.
Arrange hot figs on greens on salad plates, allowing 4 figs per serving.
Drizzle balsamic vinegar over salads.
Yield
4 servings.
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