Preheat your oven to 400 degrees. Wash and dry the figs.Cut a small X in the tip of each fig and squeeze them a bit at the bottom to open them slightly.Place them in an ovenproof baking dish.
Drizzle them with a bit of olive oil and sprinkle the figs with a bit of kosher salt. Bake them in the oven for about 20 minutes.
When the figs have softened, take them out of the oven and set them aside. Prepare a mixed green salad. (I used a combo of lettuces, red leaf, devils ears, and a bit of frisee.)
Let the cheese come to room temperature. Heat a small cast iron pan or a skillet.When the pan is hot, add in 1 tsp of olive oil.
When the oil is hot, add in 1 finely chopped shallot. Stir the shallot around until it browns and crisps slightly, set it aside. In a small bowl mix together 1 and 1/2 Tbs of Fig Balsamic Vinegar.
Mix the vinegar with 3 Tbs of olive oil. Add in the pan-roasted shallots and kosher salt to taste.Take the cheese and put a bit of it as a filling into the center of each roasted fig.
Drizzle the salad dressing over the mixed greens.Toss the salad well. Put some salad onto each plate.
Place two stuffed figs onto each bed of greens. Sprinkle the chopped walnuts onto each plate, and serve them up.
- 1.0 Basket of Mission figs
- 1.0Tbsp Fig balsamic vinegar
- 3.0Tbsp Olive oil
- 1.0 Finely chopped shallot
- 1.0tsp Olive oil
- 0.0c Finely chopped walnuts
- 1.0 Round of Boucheron cheese
- 1.0bnch Lettuce for salad
- Kosher salt to taste