Roasted fig salad
Roast
Roasting
I made this salad for Rosh Hashana dinner a few weeks ago and it was a huge hit. I had wanted to showcase fresh figs which I adore but don't see much of in the Midwest. For this fairly easy yet impressive salad, I roasted the figs in the oven with rosemary and olive oil, which deepened their flavor and infused them with the savory elements of fresh rosemary. After the figs had been roasted all that was left was to toast the walnuts, whip up a quick balsamic vinaigrette and toss it all together with arugula and shaved manchego cheese. The bitter, astringent, peppery and tangy flavors of those ingredients work to balance the sweetness of the figs.
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