Roasted Fig, Hazelnut + Brussels Sprout Salad

It's been a whirlwind of a week. We've just arrived home from a few days shooting in Walla Walla, Washington for an amazing winery. We managed to squeeze in an incredibly quick stop in Portland, long enough to have incredible brunch at Tasty n Adler, dinner with friends at Pok Pok, and to find a vintage Pendleton jacket. Which is actually the most perfect half day trip for me. The pacific northwest truly won me over. Now that we're back it's likely to be a low key week while we slow down at home for a minute until the next project. 

Of all the things that figs go well with, salad is a favorite. Since I get tired of salad fairly quickly, I'm excited that as we head into fall our salad toppings will adjust and change with the season. Hazelnuts don't get too much use in our kitchen but they just seemed to pair so well with the figs, and brussels sprouts combination. Roasting figs brings on a whole new caramelized layer of sweetness A raw fig can be a bust if it wasn't ripe enough, and roasting really brings out that flavor.


Roasted Fig, Hazelnut + Brussels Sprout Salad
serves 2

1/2 lb brussel sprouts
6 figs, thinly sliced
1/2 cup hazelnuts
1.5 tbs balsamic vinegar
2 tbs olive oil
1 tbs honey
salt and pepper

Preheat oven to 400°. On a baking sheet lined with parchment paper, roast figs for ten minutes. Flip and roast for an additional 5 minutes, set aside to cool. On a separate baking sheet, roast hazelnuts for 5 minutes. Remove from oven and wrap in a kitchen towel to steam for 1 minute. While still warm, remove skins from nuts, they should peel off easily. Once skins have been removed, set aside to cool.

While figs and hazelnuts are cooling, clean brussels sprouts, removing any brown outer leaves. Using a mandolin slicer or very sharp knife, shred brussels sprouts into a bowl. In a seperate small, nonreactive bowl whisk to combine balsamic vinegar, olive oil, and honey, salt and pepper to taste. Toss brussels sprouts with dressing and top with roasted figs and hazelnuts.