Mesclun Salad With Grilled Figs And Roasted Fig Vinaigrette

1. 1

   Preheat the oven to 400.

2. 2

   Set 8 fig halves on a baking sheet, cut side down, and roast in the oven for about 7 minutes on each side, or until slightly dry and just beginning to brown.

3. 3

   Transfer the figs with any of their liquid to a plate and let cool.

4. 4

   In a food processor, puree the roasted figs with the vinegar, oregano, parsley and garlic.

5. 5

   With the machine on, slowly add 1/4 cup of the olive oil in a thin stream and process until thickened.

6. 6

   Season with salt and pepper and refrigerate for at least 20 minutes.

7. 7

   Light a grill or preheat the broiler.

8. 8

   Brush the 32 remaining fig halves with olive oil and grill or broil, turning once, until lightly charred and softened, about 2 minutes per side.

9. 9

   Transfer to a plate to cool.

10. 10

    In a bowl, toss the mesclun with the vinaigrette and mound on plates.

11. 11

    Arrange the grilled figs on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.