Ingredients
Scale
For the dressing:
- 2 Tablespoons hot pepper jelly (I used my Five Alarm Apple Hot Pepper Jam – recipe here)
- 3 Tablespoons white wine or champagne vinegar
- 1 Tablespoon extra virgin olive oil
- A small sprig of fresh rosemary leaves, chopped fine
- A small sprig of fresh thyme leaves
- 1/4 teaspoon granulated garlic
For each salad:
- 2 fresh ripe figs
- A bit of balsamic vinegar
- Some mixed greens (to make a bed for the salad)
- About 1 heaping cup chopped, seeded watermelon chunks
- About 1/2 cup peeled, chopped English cucumber
- 1 – 2 Tablespoons crumbled goat cheese
- 1 – 2 Tablespoons toasted pecan pieces
Instructions
- In a small bowl, whisk together all the ingredients for the dressing and set aside.
- Preheat the oven to 375 F. Cut the figs lengthwise, then cut each half into four pieces. Spray an oven safe bowl with cooking spray (or use a baking sheet if you are making lots of salads). Drizzle the figs with balsamic vinaigrette and set in the oven. Set the figs in the oven to roast for about 7 minutes or until tender.
- Make a light bed of greens for the salad. In a small mixing bowl, toss together the watermelon with the cucumber and set them on the bed of greens. Top with the roasted figs.
- Sprinkle with crumbled goat cheese and pecan pieces, then drizzle (lightly) with the dressing and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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