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Roasted Fig Salad Pg. 37.jpg

Roasted Fig Salad with Edible Flowers

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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Servings

4 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
  • good quality