Spicy Fig and Artichoke Salad Recipe

Spicy Fig and Artichoke Salad

Serves 6

30 minutes or fewer

Savor the last of the season's fresh figs with a sweet-and-spicy salad that makes a perfect light meal.

1 Tbs. plus 1 tsp. olive oil, divided
1 small red onion, thinly sliced (1 cup)
3 cloves garlic, thinly sliced
1 6.5-oz. jar marinated artichoke hearts, rinsed, drained, and halved lengthwise
1 jarred roasted red pepper, drained and thinly sliced
¼ tsp. chili powder
10 fresh figs, halved
2 bunches watercress, trimmed
½ cup chopped pecans
2 green onions, thinly sliced (¼ cup)
¼ cup olive oil
3 Tbs. lime juice
2 tsp. red wine vinegar
2 tsp. brown rice syrup

1. Heat 1 tsp. oil in skillet over medium heat. Add onion and garlic, and sauté 2 minutes. Add pinch of salt, and sauté 1 minute more. Stir in artichoke hearts and red pepper, and sauté 2 minutes, or until heated through. Transfer to bowl.

2. Heat remaining 1 Tbs. oil and chili powder in same skillet over medium heat, stirring to combine. Lay figs cut-side down in oil, and cook 2 minutes. Transfer to plate.

3. To make Dressing: Whisk together oil, lime juice, vinegar, and brown rice syrup. Season with salt and pepper.

4. Place watercress on platter. Top with artichoke mixture, and drizzle with 3 Tbs. dressing. Add figs, sprinkle with pecans and green onions, and pass remaining dressing.