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. Terrific Green Salads
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.
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.
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.
In a bowl, toss the mesclun with the vinaigrette and mound on plates. Arrange the grilled figs on top and serve.
The vinaigrette can be refrigerated for up to 3 days.
Verdicchio is a lush white wine that goes well with luscious foods such as fresh figs or prosciutto and melon.