Fancy Salad for a Rugged Situation (Greens with Roasted Figs, Asparagus, Mint and Manchego)

These are not figs from the fancy supermarket. They came from a friend’s tree. Now THAT’S fancy!

Last week I was building puppets outside in Fort Worth Texas in over 100 degree weather.  We do a big food shop at the beginning of the project to stretch our per diem and allow for eating mexican food and margaritas at Benito’s once the show is up and running.   We are not as frugal as we could be….we go to the big Central Market which is this crazy giant gourmet supermarket in Texas.  This was my best salad this year

  • asparagus
  • fresh figs
  • olive oil
  • salt and pepper
  • raspberry vinegar
  • maple syrup
  • baby spinach
  • arugula
  • fresh mint leaves
  • manchego cheese (shaved)
  1. Rinse the asparagus. Break off the tough ends and discard.  Lay the asparagus in a baking sheet, in a single layer. Toss the asparagus with olive oil, salt and pepper. Broil for 8 minutes
  2. Rinse and halve the figs.  Lay them in a single layer on a baking sheet.  Drizzle the figs with olive oil, salt and pepper. Broil for 8 minutes.
  3. Make a salad dressing from the olive oil, vinegar, maple syrup, slat and pepper.
  4. Rinse, dry and toss the spinach, arugula and mint.  Top it with roasted asparagus and figs and shavings of manchego cheese.  drizzle it with some of the salad dressing.

8 Comments Add yours

  1. Glenda says:

    Sounds great!! I just got a big bunch of fresh arugula at the Gabriola Farmer’s Market today. Will have to try it. There are fig trees here on the island. Page’s Marina has a small one and Keith and Betty are growing figs in their yard.

  2. Glenda says:

    mmm yummy – it will be a search to find fresh figs in clearwater! See you soon. M

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