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Mesclun Salad With Grilled Figs And Roasted Fig Vinaigrette


When the figs in Darryl and Sarah Joannides' Portland backyard ripen, Darryl loves to roast them to concentrate their flavor, then puree them to make a vinaigrette.

  1. 20 ripe black Mission figs, stemmed and halved lengthwise
  2. 2 tablespoons black currant or balsamic vinegar
  3. 1 tablespoon oregano leaves
  4. 1 tablespoon flat-leaf parsley leaves
  5. 1 garlic clove, smashed
  6. 1/4 cup extra-virgin olive oil, plus more for brushing
  7. Kosher salt and freshly ground pepper
  8. 1 pound mesclun salad
  1. Preheat the oven to 400°. Set 8 fig halves on a baking sheet, cut side down, and roast in the oven for about 7 minutes on each side, or until slightly dry and just beginning to brown. Transfer the figs with any of their liquid to a plate and let cool.
  2. In a food processor, puree the roasted figs with the vinegar, oregano, parsley and garlic. With the machine on, slowly add 1/4 cup of the olive oil in a thin stream and process until thickened. Season with salt and pepper and refrigerate for at least 20 minutes.
  3. Light a grill or preheat the broiler. Brush the 32 remaining fig halves with olive oil and grill or broil, turning once, until lightly charred and softened, about 2 minutes per side. Transfer to a plate to cool.
  4. In a bowl, toss the mesclun with the vinaigrette and mound on plates. Arrange the grilled figs on top and serve.
Make Ahead The vinaigrette can be refrigerated for up to 3 days.

Suggested Pairing

Verdicchio is a lush white wine that goes well with luscious foods such as fresh figs or prosciutto and melon.



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