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.
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!
Jessica
Thanks for stopping by! I love to keep in touch.
I link to these awesome parties:
Sunday: I Heart Naptime, Nifty Thrifty Things, It's Overflowing Monday: DIY Showoff, Between Naps on the Porch, Thrifty Decor Chick, Home Stories A to Z, Evolution of Style Tuesday: Coastal Charm, Nest for Less, My Uncommon Slice of Suburbia, A Bowl Full of Lemons, Centsational Girl , Primitive and Proper Wednesday: Savvy Southern Style, Organize and Decorate Thursday: House of Hepworths, the 36th Avenue, Crafty, Scrappy, Happy, 52 Mantels Friday: Making Lemonade, Blissful and Domestic, One Artsy Mama, Serenity Now, Tatertots and Jello, Funky Junk Interiors, At the Picket Fence
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