Balsamic Figs & Grilled Mushroom Salad

It’s fig season! Hooray! Hooray!

I adore fresh figs: their mild, honey-dark fruit sweetness, softly jammy texture, and delicate acidity are perfection in a mouthful.  When I can get them fresh, I eat them daily and feel no shame in gorging myself on their short-lived beauty.

Enjoying fresh figs for lunch seemed the best way to welcome them onto my table and with this salad I partnered them with the charred earthiness of grilled mushrooms & onions, contrasted the figs with salty roasted pistachios, and intensified their sweetness with a dressing made from balsamic vinegar & Dijon mustard.

  • Spinach
  • Grilled mini portabella mushrooms
  • Grilled yellow onion
  • Fresh figs
  • Hard boiled egg whites
  • Roasted, salted pistachios

Dressing:

  • Balsamic vinegar
  • Olive oil
  • Roasted pistachio oil
  • Dijon mustard
  • Fig jam
  • Vegetarian Mushroom stir-fry sauce
  • Fresh sage
  • Garlic clove
  • Black pepper
  • Salt

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