Fig and Toasted Walnut Green Salad With Maple Olive Oil Dressing Recipe

An Original Recipe Brought to You
From the Farmhouse Kitchen at Root & Branch Farms

Ingredients:

• 4 ounces of salad greens (we recommend using fresh baby spinach or arugula, or a salad mix which includes spinach and arugula)
• 4 ounces of walnut halves (need to translate to cups)
• 8 ounces of fresh figs
• 1/3 cup of real maple syrup
• 1/3 cup of extra virgin olive oil
• 1/4 teaspoon toasted sesame oil (make sure it’s toasted sesame oil and not just plain sesame oil, as this dramatically affects the taste of the oil)

Instructions:

1. Rinse and dry the salad greens. If your greens are already pre-washed, skip this step.
2. Place the greens into a salad bowl or plate directly onto two plates.
3. Coarsely shop walnut halves into smaller pieces. Put them into a frying pan, and toast on medium to high heat for approximately 5 minutes. The length of time will vary depending on your stove cooktop and how high you put your heat. Stir periodically and be sure not to burn the walnuts.
4. While the walnuts are toasting, rinse the fresh figs and cut off the stems. Chop up the figs. If you are using smaller figs, simply quarter them. If your figs are larger, cut the quarters in two as well. Add the figs to the greens.
5. In a small drinking glass or bowl, combine the real maple syrup, extra virgin olive oil, and toasted sesame oil. Mix thoroughly. (We have a glass cup with a lid, so we shake the contents which mixes them very thoroughly).
6. Add the dressing and warm toasted walnuts to the salad. Enjoy!

Yields 2 servings.

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