| Preparation time | 10 min |
| Cooking Time | 10 min |
| Ready In | 20 min |
| Level of Difficulty | Very Easy |
| Servings | 4 |
Ingredients
Honey-Lemon Vinaigrette4 tablespoons fresh lemon juice4 tablespoons honey2 tablespoons extra virgin olive oil1/8 teaspoon fine sea salt1/8 teaspoon freshly ground black pepperFor the salad1/2 cup pecan halves5 fresh figs (I used Brown Turkey)1 tablespoon honeyA few grains of sea salt3 to 4 Handfuls of mixed green lettuces (I used a Spring mix)1/2 cup crumbled feta cheese, preferably Bulgarian
Directions
Honey-Lemon Vinaigrette
Place all ingredients in a jar with a lid and shake, shake, shake! Set aside.
For the salad
Pre heat your oven to 350F. Place the pecans on a small baking sheet and bake them for 5 to 7 minutes. Set aside.
Raise the oven temp to 375F. Stem and cut the figs in half and place cut side up a a baking sheet. Drizzle the tablespoon of honey over the figs and then place a few grains of the sea salt over. Roast for 15 to 20 minutes and then set aside to cool.
Toss the mixed greens with 2 tablespoons of the vinaigrette and then scatter them over a plate or platter. Arrange the figs, pecans and feta over and drizzle with more of the vinaigrette.