Fig Salad with Blue Cheese and Fig Infused Vinaigrette

Serves 8
  • 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

  • - Fig Vinaigrette


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.