Roasted Fig and Blue Cheese Salad

Serves 4. Recipe is from Family Features.

For the figs:

2 cups fresh black mission figs, sliced in half

2 tbls. balsamic vinegar

2 tbls. extra virgin olive oil

1 tsp. honey

¼ tsp. sea salt

For the salad:

½ cup blue cheese, cut into elegant wedges or thin slices

6 cups mixed salad greens with arugula

½ cup candied walnuts

Sea salt to taste

For the dressing:

3 tbls. honey

2 tbls. Dijon mustard

¼ cup balsamic vinegar

¼ tsp. sea salt

1. To roast figs, preheat the oven to 350°F. Remove stems off end of each fig, then slice fig in half. Roast for approximately 30 minutes or until a bit golden brown. Remove and cool slightly.

2. In small mixing bowl, mix 2 tablespoons balsamic vinegar, olive oil and honey. Add figs and toss to coat evenly. Marinate for 5 to 10 minutes.

3. Whisk honey, mustard, 1/4 cup balsamic vinegar and sea salt together to create dressing.

4. Place greens in large salad bowl; toss in candied walnuts. Serve with two fig halves on top of each salad with a blue cheese wedge.