FIG AND GREEN BEAN SALAD
Yield 6 servings
Number Of Ingredients 7
Steps:
- Prepare an ice bath with a bowl of ice and cold water and set aside.
- Bring a medium saucepot of water to a boil over high-heat and cook the beans until they are bright green and have become slightly tender but still retain their crunch. Using a slotted spoon, transfer the beans to the ice bath and shock until cold. Once cool, lay over a paper towel and pat to dry.
- Whisk the oil, lemon juice, honey, and salt in a small bowl until combined.
- Arrange the green beans and figs on a serving platter and drizzle over the dressing. Sprinkle the sliced almonds over top and enjoy immediately.
MEDITERRANEAN FIG & MOZZARELLA SALAD
If you want to make this more substantial, you could serve some prosciutto or Serrano ham with it
Provided by Jennifer Joyce
Categories Dinner, Main course, Side dish, Supper
Time 20m
Yield Serves 4 as a main or 6 as a starter
Number Of Ingredients 9
Steps:
- In a large saucepan of salted water, blanch the beans for 2-3 mins. Drain, rinse in cold water, then drain on kitchen paper. Arrange on a platter. Top with the figs, shallots, mozzarella, hazelnuts and basil.
- In a small bowl or jam jar with fitted lid, add the vinegar, fig jam, olive oil and some seasoning. Shake well and pour over salad just before serving.
Nutrition Facts : Calories 286 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium
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