Active Time
30 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 8
© Line Klein

How to Make It

Step 1    

In a medium bowl, combine 3 tablespoons of the white wine vinegar with 3 tablespoons of water and 1/2 teaspoon of salt. Add the figs and let stand at room temperature for 1 hour (or refrigerate for up to 4 hours). Drain the figs, reserving the pickling liquid.

Step 2    

In a large bowl, whisk the reserved pickling liquid with the remaining 1 tablespoon of vinegar and the Dijon mustard. Whisk in the olive oil and season with salt and pepper. Add the romaine and figs and toss to coat. Serve right away.

Make Ahead

The drained figs and dressing can be refrigerated separately overnight.

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