Fig Salad with Blue Cheese and Fig Infused Vinaigrette
1 (2 oz.) pkg. hazelnuts
1 tbsp. beaten egg white
2 tbsp. golden brown sugar
1/8 tsp. kosher salt
2 heads hydroponic lettuce, torn from root
16 fresh Black Mission Figs or dried California Mission Figs, halved
1 shallot, sliced, rings separated
- Kowalski's Blue Cheese Crumbles
In small bowl, toss hazelnuts with egg white; stir in brown sugar and salt, tossing to coat completely. Remove coated nuts with a fork; transfer to a parchment-lined jelly roll pan and spread in a single layer. Bake in a preheated 350° oven until nuts are golden brown (8-10 min.); cool and break apart.
To Serve: Divide lettuce, figs, shallots, blue cheese and sugared hazelnuts among each of 8 salad plates; drizzle with Fig Vinaigrette.