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Gallery Pan-Seared Figs on Baby Greens with Hazelnuts Credit: Elizabeth Germain Recipe Summary Servings: 4
Ingredients Ingredient Checklist 5 teaspoons balsamic vinegar 5 tablespoons extra-virgin olive oil 1 tablespoon minced fresh shallots Salt and freshly ground black pepper 1/2 cup toasted hazelnuts, skins rubbed off, coarsely chopped 10 cups mesclun (baby mixed greens), about 5 ounces 8 small (or 4 large) fresh ripe figs, stems trimmed, halved lengthwise 4 ounces crumbled blue cheese, such as Roquefort or Gorgonzola
Cook’s Notes To toast shelled hazelnuts, spread in a single layer on a baking sheet and put in an oven heated to 300 degrees until skins begin to crack, 15 to 20 minutes. Remove, wrap nuts in a clean kitchen towel, and rub vigorously to loosen skins.
Gallery Pan-Seared Figs on Baby Greens with Hazelnuts Credit: Elizabeth Germain
Recipe Summary Servings: 4
Gallery
Pan-Seared Figs on Baby Greens with Hazelnuts Credit: Elizabeth Germain
Pan-Seared Figs on Baby Greens with Hazelnuts
Credit: Elizabeth Germain
Pan-Seared Figs on Baby Greens with Hazelnuts
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 5 teaspoons balsamic vinegar 5 tablespoons extra-virgin olive oil 1 tablespoon minced fresh shallots Salt and freshly ground black pepper 1/2 cup toasted hazelnuts, skins rubbed off, coarsely chopped 10 cups mesclun (baby mixed greens), about 5 ounces 8 small (or 4 large) fresh ripe figs, stems trimmed, halved lengthwise 4 ounces crumbled blue cheese, such as Roquefort or Gorgonzola
Directions
In a small bowl, whisk together vinegar, 3 tablespoons oil, shallots, and salt and pepper to taste. Set aside.
Place hazelnuts and mesclun in a large bowl and set aside.
Heat remaining 2 tablespoons olive oil in a heavy large skillet (do not crowd figs) over high heat until shimmering, which occurs just before the smoke point. Add figs cut-side down and cook until golden brown, about 2 minutes. Meanwhile, toss greens and nuts with dressing and salt and pepper to taste.
Place equal mounds of salad in center of four plates. Arrange cheese on top. Distribute figs evenly on top of the greens. Serve immediately.
Cook’s Notes To toast shelled hazelnuts, spread in a single layer on a baking sheet and put in an oven heated to 300 degrees until skins begin to crack, 15 to 20 minutes. Remove, wrap nuts in a clean kitchen towel, and rub vigorously to loosen skins.
Cook’s Notes
To toast shelled hazelnuts, spread in a single layer on a baking sheet and put in an oven heated to 300 degrees until skins begin to crack, 15 to 20 minutes. Remove, wrap nuts in a clean kitchen towel, and rub vigorously to loosen skins.
Reviews
Add Rating & Review 15 Ratings 5 star values: 0 4 star values: 3 3 star values: 10 2 star values: 2 1 star values: 0
Reviews
Add Rating & Review 15 Ratings 5 star values: 0 4 star values: 3 3 star values: 10 2 star values: 2 1 star values: 0
Add Rating & Review
15 Ratings 5 star values: 0 4 star values: 3 3 star values: 10 2 star values: 2 1 star values: 0
15 Ratings 5 star values: 0 4 star values: 3 3 star values: 10 2 star values: 2 1 star values: 0
15 Ratings 5 star values: 0 4 star values: 3 3 star values: 10 2 star values: 2 1 star values: 0
5 star values: 0 4 star values: 3 3 star values: 10 2 star values: 2 1 star values: 0
All Reviews for Pan-Seared Figs on Baby Greens with Hazelnuts
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pan-Seared Figs on Baby Greens with Hazelnuts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
