Raisin-Mesclun Salad

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   DIRECTIONS

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   1. Combine the first five ingredients in a large salad bowl. Cover and refrigerate. Spray the back of a sheet pan very well with non stick spray. Place the sugar, 2 tbsp of the water and lemon juice in a small non-reactive saucepot. Bring to a boil and cook until to alight amber. Add the pinenuts and sea salt. Stir vigourously until golden brown. Spread nut mixture on prepared sheet pan. Set aside to cool.

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   2. Heat the dark raisins, figs and water in a small pot over medium heat. Cook for 4-5 minutes until water is almost evaporated. Cool 1 minute and process until smooth in a small coffee grinder. Combine remaining ingredients for the vinaigrette and half of the raisin-fig mixture in a small bowl. Whisk well and refrigerate.

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   3. Slice 6 slices from the baguette 1/4 inch thick . Brush with the melted butter and toast in a toaster oven for 6-7 minutes until golden. Spread crostinis with remaining raisin-fig mixture.

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   4.Toss the vinaigrette together with the salad mixture, to lightly coat the greens. Toss in the candied pecans. Divide among 6 cold salad plates. Serve with 1 raisin-fig crostini each. Enjoy.

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