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.
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
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.