Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe.
We’re at that beautiful yet tricky time of year when summer is slowly, but surely turning into Fall, and it’s cool in the morning but warms up by lunchtime.
Ingredients Needed for Fig Salad Recipe
Step 1: Add the balsamic vinegar, tahini, mustard, lemon juice, honey, garlic powder, salt, and pepper to a mason jar. Put the lid on tight and vigorously shake the jar to combine the dressing ingredients.
How to Make Fig Salad
Step 2: Remove the petite lettuce heads from the packages and tear or chop each head. Because Tanimura & Antle field packs everything for optimum freshness, be sure to rinse your chopped lettuce in a colander or salad spinner. If you have time, let the lettuce crisp in the refrigerator for 15-20 minutes. Add your Tanimura & Antle Artisan® Lettuce to a large salad bowl and pour half of your dressing over the top of the lettuce. Use salad tongs to toss the lettuce until it’s coated with the vinaigrette.
How to Make Fig Salad
Step 3: Rinse your figs under cold water. Then, use a knife to cut off the stems and cut your figs in half lengthwise from the stem to the bottom. If your figs are large, cut each half again to make quarters, or if you prefer smaller pieces. Sprinkle the figs over the top of your lettuce.
How to Make Fig Salad
Step 4: Slowly pour the remaining dressing over the top of your lettuce and figs. Distribute evenly. Step 5: Use your fingers to pull apart pieces of goat cheese. Sprinkle them evenly on your salad. Step 6: Scatter the pecans and hemp seeds, and serve your your delicious Fig Salad With Artisan Lettuce.
How to Make Fig Salad