Winter Green Salad, Figs and Tahini

Winter Greens Salad, Glazed Figs and Tahini Mustard Dressing

1 Part Arugula
1 Part Mizzuna or other winter green
1 Part Baby Kale
1 small head of Radicchio chopped fine

Tahini Mustard Dressing
¼ cup Tahini
2 tbsp Mustard made with apple cider vinegar
1 tbsp Roasted Garlic (note below)
3 Lemons juiced
1 cup olive oil
Salt and Pepper

Glazed Figs
11 oz of dry figs
⅓ cup Olive Oil
¼ Cup Maple syrup
1 tsp Cayenne Pepper
1 tbsp sherry vinegar

Dress baby kale with tahini dressing about 5-10 minutes prior to adding the rest of the greens right before serving, mix well add figs and serve.

Tahini Mustard Dressing
In a mixing bowl or a blender combine tahini, mustard, lemon juice and roasted garlic, mixed well. Slowly incorporate olive oil until emulsified, place in a jar and refrigerate.

Note: To roast one head of garlic, cut the stem of the garlic bulb and put in a pouch with some olive oil and place in oven for about 20 minutes, at 375F, when done the garlic cloves should be golden brown and will pop out easily from the bulb.

Glazed Figs
Trim stems off the dried figs and cut in half, soak in hot water for 10 minutes, in a sauté pan, at a low fire heat oil, maple syrup and cayenne pepper until all ingredients are incorporated. Then add figs, cook for about 2 minutes and add sherry vinegar. Place in a sheet pan lined, cool down and place in a clean container. Wrap and refrigerate.

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