Name: Roasted Fig Salad with Edible Flowers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 12 mission figs (stems removed, halved); 1/3 cup honey; Salt and pepper to taste; 5- oz. box baby kale; 1 1/2 cups fresh blackberries; 1 lemon (juiced); 3 tablespoons high-quality extra-virgin olive oil; Salt and pepper to taste; 1/2 cup slivered almonds (toasted); 1 cup fresh parmesan (thinly shaved with a peeler); 1 cup edible flowers

Roasted Fig Salad with Edible Flowers

When I cook, the food obviously needs to taste delicious, but equally important is the color and presentation! This dish is a showstopper and makes your table look so lively and vibrant!

Roasted Fig Salad with Edible Flowers

Prep Time 10

Cook Time 15

Total Time 25

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Servings

Ingredients

12 mission figs stems removed, halved
1/3 cup honey
Salt and pepper to taste
5- oz. box baby kale
1 1/2 cups fresh blackberries
1 lemon juiced
3 tablespoons high-quality extra-virgin olive oil
Salt and pepper to taste
1/2 cup slivered almonds toasted
1 cup fresh parmesan thinly shaved with a peeler
1 cup edible flowers

Instructions

Preheat oven to 375°F and arrange figs cut-side up ona parchment-lined baking sheet. Drizzle with honey and season with salt and pepper.
Roast for about 15 minutes until the honey is caramelized—don’t let figs get too mushy. Set aside to cool.
Place kale on each plate and top with figs and blackberries. Squeeze 1/2 tablespoon fresh lemon juice over each salad, drizzle 1 teaspoon olive oil, and season each with salt and pepper.
Top each salad with freshly toasted almonds, shaved parmesan, and edible flowers for a beautiful presentation.
Recipe published in JOY of KOSHER with Jamie Geller MagazineShavuot 2015 SUBSCRIBE NOW