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Mizuna, Fig and Honey Salad

This is a wonderful salad that combines salty, sticky and tart in each forkful. Mizuna is a lettuce leaf similar to a red oak lettuce only green and crisper. You can substitute Mesclun with a little bit of arugula to get the slight peppery bite. Roasting the figs sweetens them; you can also try white Kadota figs with this recipe. The chestnut honey is the nectar of chestnut blossoms. It is smooth, dark, and robust. It imparts a slightly bitter flavor which is rich and contrasts well with the sweetness of the honey. You can experiment with various types of honey as well.

Mizuna, Fig and Honey Salad

Ingredients:

1 pint Black Mission figs
3 tablespoons extra virgin olive oil, divided
3 tablespoons chestnut or clover honey, divided
coarse sea salt or kosher salt
freshly ground black pepper
4 cups Mizuna lettuce leaves
juice of 1 lemon
1 pint red grape tomatoes cut in half
1/2 cup shredded carrots

Directions:

1. Preheat oven to 350 degrees. Cut the figs in half and place them into a bowl. Drizzle with 1 tablespoon olive oil and 1 tablespoon honey. Season with salt and pepper and toss to coat.

2. Place the figs cut side down on a baking tray and roast for 8 - 10 minutes or until figs are slightly wilted. Remove from oven and let cool.

3. Place the Mizuna in a bowl and add remaining honey, oil, and the lemon juice. Toss to combine, season with salt and pepper.

4. Place a mound of the lettuce in the center of the plate. Surround with roasted figs. Garnish with tomatoes and shredded carrot.

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