0 (0)

Salads, Vegetarian

Roasted Fig Salad With Toasted Pecans and Gorgonzola

Bunnies, bonnets and baskets are all part of Easter and, with the holiday's relaxed style, so are buffets. But unlike the first three, buffets strike fear in the hearts of some. Think of all those dishes to prepare. Think of ... Read more

Total time: 1 hour | Serves 8

Fig balsamic vinaigrette

  • 1 small shallot, finely minced
  • 1/4 cup fig balsamic vinegar
  • 1/2 teaspoon fresh minced rosemary
  • 1 teaspoon Dijon mustard
  • 1/2 cup olive oil

Step 1Whisk together the shallot, vinegar, rosemary, mustard and oil until emulsified.


  • 12 dried figs (about 1 cup), stems removed and cut into quarters
  • 2 tablespoons brown sugar
  • 1 small shallot, finely minced
  • 1/2 tablespoon fresh minced rosemary
  • 2 tablespoons balsamic vinegar
  • 1/2 cup Port
  • 1 cup unbroken pecan halves
  • 15 ounces mesclun mix salad greens
  • 1 cup crumbled Gorgonzola cheese

Step 1Heat the oven to 375 degrees.

Step 2Combine the figs, brown sugar, shallot, rosemary, balsamic vinegar and Port in a glass or ceramic baking dish. Bake, stirring several times, until the figs have softened and taken on a slightly roasted appearance, 30 minutes. Cool to room temperature.

Step 3While the figs are roasting, toast the pecans on a dry baking sheet until they're crisp and deep brown, 5 to 7 minutes. Set aside to cool to room temperature.

Step 4Wash and dry the greens and place them in a large bowl. Toss the greens with the Fig Balsamic Vinaigrette. Divide the greens among 8 chilled salad plates. Remove the figs from the roasting liquid and place about 6 on each plate. Sprinkle the salads with the pecans and crumbled Gorgonzola.

Note: Normally, Test Kitchen intern Mary Ellen Rae serves this salad with thin slices of prosciutto. Its saltiness goes extremely well with the sweet figs. Since this is to be served with an Easter ham, she found the salad worked just as well without the prosciutto.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Salads

Salted Bitter Melon and Green Tomatoes
Warm Steak Salad with Sherried Cherries
Feta, endive and orange salad
Shrimp and Stone Crab Salad