I know what you're thinking. "A recipe for a salad? Really?" I know salads are relatively easy to make, but if you're like me, it's not the making them that's the hard part, it's finding a good combination of things to throw together. I used to hate making salads at home, and I would only eat them when I would go out, but these days I'm making at least one (and sometimes two! gasp!) a day at home.
This salad right here has been on repeat in my house over the last couple of weeks. I can't get enough of it. It has the perfect balance of sweet and savory, which is pretty important.
As with most salads, this is versatile, and just a model, so improvise if you'd like. I even made it once with black grapes when I didn't have any figs on hand, and it was just as good!
mixed greens (I used a hearts of romaine and spinach)
3 figs, quartered
4-5 olives, halved
red onion, thinly sliced
2 slices of serrano ham, torn into pieces
manchego cheese, shaved
handful of roasted marcona almonds, sliced or roughly chopped
red wine vinaigrette*
Preheat oven to 400ºF. Place quartered figs in a baking dish. Drizzle lightly with olive oil, and season with sea salt. Roast for 20 minutes, and allow to cool.
Top the greens with remaining ingredients and cooled figs, and enjoy!
*I make my own vinaigrette using a 2:1 ratio of oil to vinegar, because I like mine tangy. Toss in some cracked black pepper and sea salt, give it a little stir, and you're golden.