Roasted Figs With Baby Greens And Honey Vinaigrette Food

CHESTNUT ROASTED FIGS WITH TRUFFLE VINAIGRETTE AND TRUFFLE CHEESE

Steps:

• Rinse the chestnuts under water. Take a sharp knife and score the flat side of the chestnut, making a cross. Toss nuts in a little oil and sprinkle with salt. Lay the oiled nuts out on a baking sheet and roast in a preheated 275-degree F oven for about 20 minutes or until fully roasted (shell opens). Let the chestnuts cool, and then peel and chop them. Chop half of the nut very finely and the other half coarsely.
• Cut the figs in half and place on skewers; 3 halves per skewer. Place the skewers on a baking sheet and drizzle with honey. Sprinkle the finely chopped chestnuts over the figs and place under a hot broiler and heat until browned.
• To make the dressing, combine the shallots, mustard, vinegar and thyme and whisk together. Slowly whisk in the oil and finish with the truffle oil and season with salt to pepper.
• To plate the dish, toss the mache in the vinaigrette, sprinkle with finely chopped chestnuts and place in the center of the plate. Place a warm fig skewer diagonally on top of the salad. Place coarsely chopped chestnuts around the plate. Sliver the truffle cheese and lay on top of the fig salad. Finally, drizzle some truffle vinaigrette around the plate.

WALNUT VINAIGRETTE OVER BABY GREENS WITH ROASTED BEETS

Steps:

• Vinaigrette -- In a small measuring cup or jar, baggie, whatever is easiest for you, mix all the ingredients, mix well and set to the side. I like to serve this dressing room temperature. I also don't like to over dress my salad and with the walnut oil it is a stronger dressing, so go lite and dress it according to how you like it.
• Beets and Vegetables -- In a large foil pouch, add the beets (I trim the ends) and drizzle with olive oil, salt and pepper. Also I do the red in one pouch and yellow in another so the colors don't bleed. I do the shallots right on the baking sheet next to the shallots, also drizzled with olive oil, salt and pepper. Now the beets will take about 45-60 minutes depending on the size and the fennel about 20 and the shallots about 15, so I just remove them as they get done.
• After each of the vegetables cool, I then slice the shallots, fennel, cool the beets and remove the skin and slice. Place all the vegetables on a small plate so I can reheat in the microwave for just 1 minute in order to serve them warm over the salad.
• Plate -- Add salt and pepper to the vegetables if needed and reheat on medium heat 1 minute in the microwave - Just to warm up. For the salad, in a medium bowl, add the greens, and the dressing and toss well. Plate a bed of the greens for each person and then top with the warmed roasted beets, fennel and shallots. Top and garnish with the cheese and a few walnuts.

ROASTED MISSION FIGS WITH HONEY

Steps:

• Preheat the oven to 425°F. Rinse the figs and pat them dry, then cut off the stems and, without cutting through the base, halve them from top to bottom. Set the figs upright in a dish just big enough to hold them snugly.
• Melt the butter in a small skillet with the salt, honey, and cinnamon, then spoon it over the figs.
• Bake until the sauce is bubbling and the fruit is heated through, about 15 minutes. Serve warm.

BABY GREENS WITH MUSTARD VINAIGRETTE

Steps:

• Peel and chop eggs.
• Combine next 5 ingredients and process until smooth with a hand held blender (or shake in a jar).
• Place lettuce in a bowl, add dressing and eggs and toss gently.
• Serve on a plate or salad bowl.
• Garnish with chopped parsley.

PAN-SEARED FIGS ON BABY GREENS WITH HAZELNUTS

Steps:

• In a small bowl, whisk together vinegar, 3 tablespoons oil, shallots, and salt and pepper to taste. Set aside.
• Place hazelnuts and mesclun in a large bowl and set aside.
• Heat remaining 2 tablespoons olive oil in a heavy large skillet (do not crowd figs) over high heat until shimmering, which occurs just before the smoke point. Add figs cut-side down and cook until golden brown, about 2 minutes. Meanwhile, toss greens and nuts with dressing and salt and pepper to taste.
• Place equal mounds of salad in center of four plates. Arrange cheese on top. Distribute figs evenly on top of the greens. Serve immediately.