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DIRECTIONS 1. Combine the first five ingredients in a large salad bowl. Cover and refrigerate. Spray the back of a sheet pan very well with non stick spray. Place the sugar, 2 tbsp of the water and lemon juice in a small non-reactive saucepot. Bring to a boil and cook until to alight amber. Add the pinenuts and sea salt. Stir vigourously until golden brown. Spread nut mixture on prepared sheet pan. Set aside to cool. 2. Heat the dark raisins, figs and water in a small pot over medium heat. Cook for 4-5 minutes until water is almost evaporated. Cool 1 minute and process until smooth in a small coffee grinder. Combine remaining ingredients for the vinaigrette and half of the raisin-fig mixture in a small bowl. Whisk well and refrigerate. 3. Slice 6 slices from the baguette 1/4 inch thick . Brush with the melted butter and toast in a toaster oven for 6-7 minutes until golden. Spread crostinis with remaining raisin-fig mixture. 4.Toss the vinaigrette together with the salad mixture, to lightly coat the greens. Toss in the candied pecans. Divide among 6 cold salad plates. Serve with 1 raisin-fig crostini each. Enjoy.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes