1. To make the vinaigrette, bring the figs, balsamic vinegar, and sugar to a simmer in a small nonreactive saucepan over medium heat, stirring frequently to dissolve the sugar. Simmer, uncovered, until the liquid is reduced by half, about 10 minutes. Add the cherry preserves and roasted garlic and cook for 1 minute longer. Let cool. Transfer the mixture to a blender or food processor fitted with the metal blade. Add the red wine vinegar, salt, and pepper. Process until the figs are finely chopped. With the machine running, add the oil in a thin, steady stream to form an emulsion. One tablespoon at a time, add 3 tablespoons of water.
A. Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
B. B. In a medium bowl, whisk the egg white, Tabasco, and salt until very foamy with no liquid. Add the almonds and brown sugar and fold gently with a rubber spatula to coat. Spread the almonds in a single layer, without touching each other, on the prepared baking sheet. Bake, without stirring, until the almonds are crisp and golden brown, 16 to 18 minutes.
C. C. Mix the granulated sugar, cinnamon, and cayenne pepper in a heatproof medium bowl. Scrape the hot almonds into the cinnamon mixture and toss to coat. Spread on a platter and let cool. (The almonds can be stored in an airtight container at room temperature for up to 1 week.)
2. Combine the mixed greens and arugula in a large bowl. Add the figs and the almonds, drizzle with 1 cup of the vinaigrette and toss. Add the strawberries and blueberries and toss again. Season with salt and pepper.
3. Divide the salad evenly among 6 chilled salad bowls. Scatter equal amounts of the goat cheese, raspberries, and blackberries evenly over the salads. Serve immediately.
Note: The recipe for Balsamic Fig Vinaigrette makes about 1½ cups, although only 1 cup is needed for this recipe. Place the extra vinaigrette in an airtight container in the refrigerator for up to 3 days to use on other salads. Shake well before using.
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|Serving Size: 1 Recipe (3487g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1189 (40%)|
|Amt Per Serving||% DV|
|Total Fat 132.1g||176 %|
|Saturated Fat 12.7g||64 %|
|Monounsaturated Fat 74g|
|Polyunsanturated Fat 39g|
|Cholesterol 16.8mg||5 %|
|Sodium 8634.7mg||298 %|
|Potassium 4974.8mg||131 %|
|Total Carbohydrate 451.1g||133 %|
|Dietary Fiber 123g||492 %|
|Sugars, other 328g|
|Protein 40.8g||58 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2962
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