Easy salad, that's perfect for fall!
First wash the figs, trim of the stems, and slice in half.
Then, lay them cut side down on a baking sheet.
Pop them in a 400 degree oven for about 20 minutes, so they get all soft, without bursting or falling apart.
The rest of the salad is just lettuce, pomagrantae seeds, candied pecans (which I buy from Trader Joe's) and a dressing.
For the dressing, I use the same Ball Plastic Freezer Jars as I do in my daughter's lunch boxes. It makes it so much easier to really get the dressing emulsified.
A dollop of mustard, a dollop of cherry preserves, a sprinkle of salt, then orange-champagnes vinegar and olive oil. I use a 1:3 ratio of vinegar to oil.
Lid on, and shake, shake, shake.
Perfectly combined and ready to dress the salad with!
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