Tomato Salad with Roasted Figs and Balsamic Reduction

This salad is a great appetizer for your holiday meal.  If you choose slightly bitter greens like watercress or arugula, the tomatoes and caramelized figs will add sweetness and make a great combination for this seasonal salad.

 

Yield: 4-6 Servings

 

Ingredients:
  • 6 fresh figs, cut in quarters
  • 4 tablespoons extra virgin olive oil
  • 8-10 cups of fresh greens (watercress, arugula, or spinach)
  • Juice from 1 lemon
  • 2 medium tomatoes, cut in large pieces
  • 8-10 yellow/orange cherry tomatoes, halved
  • 12-14 red cherry tomatoes, halved
  • 1 small jalapeño, without seeds, sliced thinly
  • Sea salt
  • Fresh ground black pepper
  • 3/4 cup organic balsamic vinegar
  • 1 tablespoon dark brown sugar
Directions:
  1. In a small saucepan reduce the balsamic vinegar with the sugar over low heat. Remove from heat and let chill. 
  2. Warm the oven to 400 degrees Fahrenheit. Spread the figs over a baking sheet lined with parchment paper. Brush the figs with olive oil and roast for 3-4 minutes. 
  3. In a large serving plate, spread the greens and drizzle with a little fresh lemon juice. Toss lightly. 
  4. In another bowl toss all the tomatoes with the jalapeño, sea salt, pepper and a little olive oil. Spread  the tomatoes over the greens. 
  5. Top the salad with the roasted figs and drizzle with the balsamic reduction. Serve immediately. Option: garnish the salad with chopped fresh parsley.