Sneak Peek! Ensalada Fresca with Figs


Ok, I can't keep it in much longer. You know that my new cookbook, Never Go Hungry Again, is coming out this fall and I want to give you all a sneak peek at this luxurious salad with FIG! 

Makes approximately 6 servings
4 leaves kale, de-stemmed and ripped into small pieces
5 fresh figs, cut into quarters
¼ cup goat cheese, crumble
¼ cup Candied Pecans (see recipe below)
1 avocado peeled, pitted and sliced
Juice of 1 lime
1 Tbsp red wine vinegar
Salt and ground pepper to taste

Place lettuce, figs, and avocado in a large serving bowl. Toss together. Sprinkle on cheese, pecans, salt, and pepper. When ready to serve, squeeze lime and vinegar on top and toss together.

Candied Pecans:
2 Tbsp salted butter
1 cup raw pecans
1 Tbsp sugar

In a stovetop pan, melt butter over medium heat. Add pecans and reduce heat to cook, stirring with wooden spoon until nuts are a deep brown color. Sprinkle with sugar and cook until sugar is dissolved. Transfer nuts to a plate to cool. Set aside.