Roasted Fig Salad

Roasted Fig Salad

6 fresh figs, cut in half

½ cup goat cheese

Balsamic vinegar, as needed

2 pounds fresh spring mix

¾ cup dried cranberries

½ cup pecans

Granulated sugar, as needed

4 oranges juiced, about 1 cup

1 fresh lemon, juiced

1 fresh lime, juiced

2 tablespoons honey

¼ cup balsamic vinegar

1 tablespoon granulated sugar

Kosher salt, to taste

pepper, to taste

1.  Preheat oven to 425°F. 

2.  Place figs cut side up, on a sheet pan.

3.  Sprinkle with goat cheese and drizzle with balsamic vinegar.

4.  Roast in the oven until slightly golden brown. 

5.  Be careful not to overcook or they will break down. 

6.  When done, remove from the oven and set aside to cool.

7.  In a large bowl, mix together spring mix and cranberries.

8.  In a separate bowl, toss walnuts and sugar and set aside.

9.  To make the dressing, mix together remaining ingredients.

10.  Toss the walnuts with the spring mix and add the vinaigrette just to coat the leaves. 

11. Toss well. 

12.  Place greens on 4 salad plates and top with 3 fig halves on each plate of greens.