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Black Mission Fig and Roasted Rosemary Walnut Summer Salad
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Black Mission Fig & Roasted Rosemary Walnut Summer Salad w/ Lemon Lime Vinaigrette

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Author A Bachelor & His Grill

Ingredients

  • Black Mission Fig & Roasted Rosemary Walnut Summer Salad
  • Spring Greens Spinach & Arugula Mix
  • Fresh Black Mission Figs Sliced
  • Raspberries
  • Feta Cheese Crumbled
  • Coarse Salt & Cracked Black Peppercorn
  • 1 Cup Shelled Walnuts Chopped & Roasted
  • 1 Tablespoon Olive Oil
  • 2 Tablespoon Rosemary Finely Chopped
  • Lemon/Lime Vinaigrette:
  • 1 Cup Extra-Virgin Olive Oil
  • 4 Tablespoons Lemon Juice
  • 1-2 Tablespoons Orange Blossom Honey
  • 4 teaspoons Lime Juice
  • 2 teaspoons Dijon Mustard
  • 3 teaspoons Fresh Thyme Leaves Finely Chopped
  • 3 Cloves Garlic Minced
  • 3 teaspoons Coarse Salt or to Taste
  • 1 teaspoon Cracked Black Peppercorn or to Taste

Instructions

  • Roasted Rosemary Walnuts:
  • Pre-Heat Oven to 350ºF.
  • In Large Mixing Bowl toss Walnuts, Olive Oil, Rosemary, Salt&Pepper.
  • Spread Walnuts in a single layer over a baking sheet lined with parchment paper.
  • Bake for 10-12 Minutes, or until Golden Brown.
  • Pull from Oven & set aside to cool.

  • Lemon/Lime Vinaigrette:
  • Combine all Ingredients in a Glass Jar w/ Screw-on Lid.
  • Secure Lid & Shake Vigorously until all Ingredients well-mixed.
  • Season to taste with Salt / Pepper.

  • Salad - Putting it ALL Together:
  • Toss Greens & Raspberries in Mixing Bowl with Vinaigrette.
  • Add sliced Fig, Feta Crumble, & Roasted Rosemary Walnuts.
  • Season with Salt / Pepper, to Taste.
  • Plate & Serve.