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Roasted Fig Salad with Fresh Ricotta, Honey Walnuts, Pomegranate Seeds and Mixed Greens


8-10 fresh figs (any variety) trimmed and halved
1 T balsamic vinegar
2 T extra virgin olive oil
1 T honey
1/2 cup fresh ricotta
1/2 cup walnuts toasted - chopped
1/4 cup pomegranate seeds
4 large handfuls of mixed salad greens - washed and ready (one large handful per person)


2 T lemon juice
2 T orange juice
1 tsp honey
5 T extra virgin olive oil
Salt and pepper to taste


Prepare figs and put on baking sheet. Mix balsamic vinegar, olive oil and honey in a small dish and drizzle over each fig. Roast in oven at 400 degrees for 5-8 minutes until they begin to caramelize a bit.

Toss together walnuts and 1 T honey and toast in oven for 5-8 minutes. Note: Walnuts and figs can share same oven.

While figs are roasting, make vinaigrette by whisking all ingredients together and adjusting by taste, may need to add a bit more lemon or orange according to desired taste.

To prepare salad: Put mixed greens in bowl and toss with some of the vinaigrette. Next arrange the figs and ricotta chunks around bowl and sprinkle walnuts and pomegranate seeds on top and serve immediately.  Drizzle reserved vinaigrette to taste. Serves 4-6

Serve with:

Kunde Family Winery Chardonnay – Wildwood Vineyard