1-2 shallots, sliced thin
Arbequina Extra Virgin Olive Oil as needed
18 dried figs
¼ cup Fig Dark Balsamic Vinegar
2 tablespoons honey
¼ cup water
3 heads Bibb lettuce
Salt as needed
Spiced Pecans (recipe follows)
Goat cheese to top salads
1–2 egg whites
2–4 tablespoons sugar
¼ teaspoon cayenne
Fig Salade Vinaigrette
Sauté shallots in Arbequina Extra Virgin Olive Oil until soft. Add figs, Fig Dark Balsamic, honey, water, and bring to a boil. Cool, strain figs, and reserve liquid.
Toss lettuce with additional Arbequina Extra Virgin Olive Oil, pinch salt, and drizzle of vinegar-honey. Divide onto 6 plates.
Slice figs in half and top each salad with halves and pecans. Crumble goat cheese over each plate and drizzle more vinegar-honey.
Preheat oven to 350 degrees.
Whisk egg whites, sugar, salt, and cayenne. Stir pecans in mixture to coat.
Oil sheet pan, spread nuts evenly, and bake until toasted, about 10–15 minutes. Cool and break apart.