This is a great late summer salad in Portland when the many fig trees spread throughout the city are covered in figs. Serves 2 as a main salad or 4 as a small side salad.
4 cups baby lettuce mix
1/2 cup shredded carrots
1/4 cup hazelnuts
6 figs
balsamic vinegar and olive oil to taste.
Toss the lettuce and carrots to combine.
Slice the figs and arrange on the salad.
Lightly crush or chop the hazelnuts and sprinkle on top of the salad.
Serve with a good quality extra virgin olive oil and balsamic vinegar that people can drizzle on their salad to taste.
Variations
- Use black figs if you can find them to add a nice color contrast.
- Experiment with different vegetables in place of or with the carrots.
- Portland is known for our abundant fig and hazelnut trees, but you can use almost any other fruit and nut combinations. Apple or pear and walnut, would be a good choice, too.
- Naturally low-sodium and gluten-free.
More information for Portland Fig and Hazelnut Salad recipe:
- Prep time: 10 min
- Total time: 10 min