Fresh Fig Salad with Feta and Blistered Jalapenos

Name: Fresh Fig Salad with Feta and Blistered Jalapenos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ancho chile, stemmed and seeded; 1 cup dry red wine; 12 dried Black Mission figs, halved lengthwise; 1/4 cup packed dark brown sugar; 1/3 cup granulated sugar; 6 fresh large Black Mission figs, halved lengthwise; 4 shallots, cut through the root into 1/4-inch wedges; 4 jalapenos, seeded and julienned; 1 tablespoon extra-virgin olive oil; Kosher salt; Freshly ground pepper; 2 ounces feta cheese, crumbled (1/2 cup); Cilantro leaves, crushed pink peppercorns and lime wedges, for serving

Servings: persons

1 ancho chile, stemmed and seeded
1 cup dry red wine
12 dried Black Mission figs, halved lengthwise
1/4 cup packed dark brown sugar
1/3 cup granulated sugar
6 fresh large Black Mission figs, halved lengthwise
4 shallots, cut through the root into 1/4-inch wedges
4 jalapenos, seeded and julienned
1 tablespoon extra-virgin olive oil
Kosher salt
Freshly ground pepper
2 ounces feta cheese, crumbled (1/2 cup)
Cilantro leaves, crushed pink peppercorns and lime wedges, for serving

1
In a medium saucepan, toast the ancho chile over moderate heat, turning, until fragrant and charred in spots, about 2 minutes.
2
Remove from the heat and let cool slightly.
3
Add the wine, dried figs, dark brown sugar and 1/4 cup of water to the saucepan and bring to a boil.
4
Cover and simmer over moderately low heat until the chile and figs are tender, 20 minutes.
5
Transfer to a food processor and let cool slightly.
6
Pulse until a chunky puree forms.
7
Scrape the jam into a bowl.
8
Light a grill or preheat a grill pan.
9
Set a mesh or perforated pan on the grill.
10
Spread the granulated sugar in a pie plate.
11
Dip the cut sides of the fresh figs in the sugar and grill over high heat, until caramelized on 1 side only but still firm, 1 to 2 minutes.
12
Transfer the figs to a plate.
13
In a bowl, toss the shallots and jalapenos with the oil and season with salt and pepper.
14
Add the vegetables to the mesh or perforated pan and grill over high heat, tossing, until lightly charred and softened, 6 minutes.
15
Transfer the vegetables to a plate.
16
Spoon 1 or 2 tablespoons of the fig jam onto plates and arrange the shallots, jalapenos, caramelized figs and crumbled feta around it.
17
Garnish the salad with cilantro leaves and crushed pink peppercorns and serve with lime wedges.

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ancho chile, stemmed and seeded, 1 cup dry red wine, 12 dried Black Mission figs, halved lengthwise, 1/4 cup packed dark brown sugar, and more.

Yes, Fresh Fig Salad with Feta and Blistered Jalapenos falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!