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Roasted Fig Salad With Toasted Pecans and Gorgonzola

Time1 hour
YieldsServes 8
Roasted Fig Salad With Toasted Pecans and Gorgonzola
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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 all those diners standing impatiently in line. Don’t fret: We in the Times Test Kitchen have put together a menu to make your Easter fuss-free.

First, of course, is the biggest question: lamb or ham? Lamb seems so sophisticated, so very European; ham is homespun American. When it came time to choose the centerpiece of our buffet, we didn’t. Why not serve both? (Those of you who are more decisive can pick one; the rest of the menu will work just fine with either.)

Ham is rich and salty, so it works best with flavors that are tangy and sweet. Rather than using a predictable jam glaze, we marinated our ham overnight with red grapefruit juice and rosemary.

Leg of lamb is a spring favorite. Because of its unusual anatomy, though, it can be tricky to carve, particularly when everyone is watching. We got around that problem by boning and butterflying the leg. This has the additional benefit of allowing it to cook more quickly.

The rest of the menu just seemed to come naturally. Any Easter meal needs stuffed eggs. For another appetizer, try this rustic goat cheese and roasted vegetable tart.

With the best of the spring vegetables in the market, deciding on side dishes is easy. Artichokes, of course, roasted with lemons and olives. And potatoes and watercress, paired in a lovely warm salad. Though the biggest part of the fig harvest comes in the heat of summer, there is a small first-flush harvest in the spring. We roasted our figs in Port and served them with mixed lettuces.

And then there are strawberries. This is the very peak of the season, particularly in Southern California, and to show the fruit at its best advantage, we turned an old family favorite into something a little bit fancy.

All of these dishes can be made ahead and then assembled with a minimum of hassle just before serving.

And hey, if anybody complains, just give them some more ham ... or lamb.

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Fig balsamic vinaigrette

1

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

Salad

1

Heat the oven to 375 degrees.

2

Combine 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.

3

While 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.

4

Wash 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.

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.