Romaine Salad with Flash-Pickled Figs

1. 1

   In a medium bowl, combine 3 tablespoons of the white wine vinegar with 3 tablespoons of water and 1/2 teaspoon of salt.

2. 2

   Add the figs and let stand at room temperature for 1 hour (or refrigerate for up to 4 hours).

3. 3

   Drain the figs, reserving the pickling liquid.

4. 4

   In a large bowl, whisk the reserved pickling liquid with the remaining 1 tablespoon of vinegar and the Dijon mustard.

5. 5

   Whisk in the olive oil and season with salt and pepper.

6. 6

   Add the romaine and figs and toss to coat.

7. 7

   Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.