Monday, August 13, 2012

Stuffed Figs With Pecan Balsamic Vinaigrette

I accepted a challenge by fellow foodie friend and blogger/nutritionist, Lauren from Nutri-Savvy. In this challenge figs were the main ingredient, supported by other nutritious ingredients.

Corn, Balsamic Vinegar, Goat Cheese, Basil, Garlic, Bread, Kale, Pecans, Caramelized Onions, Chicken, and Pine Nuts.

Fig Stuffing:
9 ripe figs (red or green)
1 cup goat cheese
1/2 cup caramelized onions
1/4 fresh corn kernels
2 tablespoons finely chopped fresh basil
1 large crushed garlic cloves
1 small finely chopped dinner roll
1 finely chopped large kale leaf
1/4 cup pine nuts
1/4 cup finely chopped cooked white chicken meat

Clean figs with a damp cloth and cut in half. Remove a small piece from the bottom of each fig half to keep it flat. Season with salt and black pepper. Lightly drizzle extra virgin olive oil over the top of the figs. Arrange figs on a small baking sheet. Set aside.

Preheat broiler to high.

Drizzle extra virgin olive oil (about 2 tablespoons) in a large deep sided frying pan on medium high heat. Add onions, kale, garlic, and saute until cooked. Add the rest of the ingredients to the pan, continue sauteing a further 3 minutes. Season with sea salt and black pepper. Add a teaspoon of the mixture to the top of each fig half. Drizzle extra virgin olive oil on top. Broil on high for about 3 minutes or until crisp on top.

Drizzle sauce over the top to serve, making sure to leave some extra on the side.

Pecan Balsamic Sauce:
1/2 cup balsamic vinegar
1/4 cup pecans

Blend until smooth. Season with sea salt and black pepper.

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