Pan Seared Figs On Baby Greens With Hazelnuts Recipes

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GREEN BEANS WITH HAZELNUTS AND LEMON

The hazelnuts and lemon zest add a wonderful light touch. It's a favorite!

Provided by Christina

Categories     Side Dish     Vegetables     Green Beans

Time 20m

Yield 8

Number Of Ingredients 5



Green Beans with Hazelnuts and Lemon image

Steps:

  • In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl.
  • Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans, preferably in a microwave.

Nutrition Facts : Calories 86.5 calories, Carbohydrate 6.9 g, Fat 6.4 g, Fiber 3.4 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 5.2 mg, Sugar 1.4 g

1 ½ pounds fresh green beans, washed and trimmed
2 tablespoons olive oil
1 ½ teaspoons lemon zest
⅓ cup chopped toasted hazelnuts
salt and pepper to taste

PAN-SEARED SCALLOPS WITH BROWN BUTTER, HAZELNUTS AND WHITE TRUFFLE OIL WITH ROASTED FINGERLING POTATOES AND ASPARAGUS

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12



Pan-Seared Scallops with Brown Butter, Hazelnuts and White Truffle Oil with Roasted Fingerling Potatoes and Asparagus image

Steps:

  • For the potatoes: Preheat oven to 400 degrees F.
  • In a large bowl, toss the fingerling potatoes with the olive oil and season with salt and pepper, to taste. Add the potatoes to a roasting pan and bake for about 25 minutes. Test with fork for tenderness. Remove them from oven to a bowl and set aside.
  • For the asparagus: Bring a large pan of salted water to a boil over high heat. Add the asparagus and blanch until they become bright green, about 2 minutes. Remove and plunge into an ice bath or rinse under cold water.
  • For the scallops: Heat a nonstick saute pan over medium heat until very hot and add the olive oil. Season scallops lightly with salt and pepper. When oil is hot, add the scallops and saute the first side until golden brown, approximately 2 minutes. Turn the scallops over, and after 1 minute, add the butter and the hazelnuts. When scallops are seared, transfer them to a plate and keep warm.
  • Add lemon juice to the butter and hazelnuts. When the butter has browned add the 2 tablespoons of the chopped parsley. (Add 1 or 2 drops of white truffle oil to the butter, if desired.)
  • Toss the potatoes and asparagus in the brown butter until heated through. Transfer the vegetables to a serving platter. Position the scallops over the vegetables and garnish with chopped parsley. Drizzle remaining brown butter over scallops and serve.

1 pound fingerling potatoes, washed and sliced lengthwise
1/4 cup olive oil
Salt and freshly ground black pepper
1 pound asparagus, washed, tough ends removed
1 tablespoon extra-virgin olive oil
12 to 16 jumbo sea scallops, or approximately 1 1/2 pounds
Salt and freshly ground black pepper
9 tablespoons clarified butter
1 1/3 ounces hazelnuts, toasted and coarsely chopped
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 or 2 drops white truffle oil, optional

ROASTED FIGS WITH BABY GREENS AND HONEY VINAIGRETTE

Provided by Tyler Florence

Categories     appetizer

Time 35m

Yield 2 servings

Number Of Ingredients 9



Roasted Figs with Baby Greens and Honey Vinaigrette image

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut a small "X" in the top of the figs and squeeze it gently to crown it slightly. Put the figs on a sheet pan, drizzle them with olive oil and season with salt and pepper. Bake until the figs are soft and caramelized, about 15 minutes.
  • Put the mixed greens and chopped herbs in a bowl, drizzle with a little olive oil and season with salt and pepper; toss gently with your hands.
  • In a small bowl, combine the honey, warm water, and lemon juice; whisk with a fork to combine.
  • To serve, divide the greens between 2 plates, mound the chunks of gorgonzola cheese on the side of each and place 2 roasted figs in the center of the salad. Drizzle the whole thing with the warm honey vinaigrette.

4 small fresh black mission figs, stemmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons orange blossom honey
1 tablespoon warm water
1/2 lemon, juiced
2 cups baby mixed greens
1 handful each assorted fresh herbs, such as parsley, basil, and chives, finely chopped
4 ounces gorgonzola, cut in big chunks

PAN-SEARED FOIE GRAS WITH FIGS AND PORT WINE SAUCE

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 18



Pan-Seared Foie Gras with Figs and Port Wine Sauce image

Steps:

  • Carefully pull apart the 2 lobes of the foie gras with your hands and remove the veins that are lodged between them. Using a sharp knife dipped in boiling water, cut each lobe into 1-inch medallions, approximately 6 (4-ounce) slices. Score the top of each medallion in a diamond pattern and season with salt and pepper. Sear the medallions in a hot, dry pan for 30 seconds per side, seasoned side down first. Remove to a warmed platter lined with paper towels to drain.
  • Lower heat to medium and pour out a bit of the rendered duck fat. Fry the bread rounds until brown, about 2 minutes each side, set aside. Wipe out the pan and coat with olive oil. Brown the figs, cut side down, then add the shallots and tarragon. Cook for 2 minutes. Deglaze the pan with port, juice of 1/2 orange and balsamic vinegar, cook down, about 3 minutes. Finish off the sauce with butter, a pinch of sugar, orange zest, salt and pepper.
  • Combine the endive, arugula and chives together in a small bowl. Toss with remaining orange juice, lemon juice and olive oil, season with salt and pepper. Arrange a handful of salad on each plate and lay the toast on top. Carefully place a foie gras medallion on each toast round. Top with figs, drizzle with port wine sauce. Garnish with chives and serve at once.

1 whole duck foie gras, about 1 1/2 pounds, slightly chilled
Coarse salt
Black pepper, freshly ground
6 slices white bread, cut in rounds
1 tablespoon extra virgin olive oil
4 fresh black mission figs, halved
2 shallots, finely chopped
6 tarragon leaves, chopped
1/2 cup port wine
1 orange, juiced, divided
2 tablespoons balsamic vinegar
1 pat butter
Pinch sugar
1/2 teaspoon orange zest, grated
3 heads endive, julienned
1 bunch arugula
1/2 bunch fresh chives, roughly chopped
1/2 lemon, juiced

FRISéE SALAD WITH PROSCIUTTO, ROASTED FIGS, AND WALNUTS

Categories     Salad     Appetizer     Roast     Quick & Easy     Blue Cheese     Fig     Walnut     Fall     Prosciutto     Lettuce     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 9



Frisée Salad with Prosciutto, Roasted Figs, and Walnuts image

Steps:

  • Preheat oven to 350°F. Toss fresh figs with 2 tablespoons oil in bowl. Arrange figs on rimmed baking sheet. Roast until figs are tender and shiny, about 12 minutes. (Do not roast dried figs.) Cool. Cut figs lengthwise in half.
  • Whisk remaining 1/2 cup oil and vinegar in small bowl to blend. Add cheese and whisk to blend. Season to taste with salt and pepper. (Figs and dressing can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature and rewhisk dressing before using.)
  • Combine frisée, baby greens, watercress, prosciutto and walnuts in large bowl. Add dressing; toss to coat. Gently mix in figs. Transfer to serving bowl.

36 whole fresh figs, stems trimmed, or 36 dried figs, stems trimmed, halved
2 tablespoons plus 1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 cup crumbled blue cheese (about 3 ounces)
6 cups torn frisée lettuce leaves
4 cups mixed baby greens
4 cups watercress sprigs, thick stems trimmed
8 ounces thinly sliced prosciutto , cut into thin strips
1 1/2 cups walnuts, toasted, coarsely chopped

PAN-SEARED FIGS ON BABY GREENS WITH HAZELNUTS

As wonderful as dried figs are, fresh figs -- available from June to October -- are an even more intoxicating experience, especially when pan-seared and paired with fresh greens and nutty, crunchy hazelnuts.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 8



Pan-Seared Figs on Baby Greens with Hazelnuts image

Steps:

  • In a small bowl, whisk together vinegar, 3 tablespoons oil, shallots, and salt and pepper to taste. Set aside.
  • Place hazelnuts and mesclun in a large bowl and set aside.
  • Heat remaining 2 tablespoons olive oil in a heavy large skillet (do not crowd figs) over high heat until shimmering, which occurs just before the smoke point. Add figs cut-side down and cook until golden brown, about 2 minutes. Meanwhile, toss greens and nuts with dressing and salt and pepper to taste.
  • Place equal mounds of salad in center of four plates. Arrange cheese on top. Distribute figs evenly on top of the greens. Serve immediately.

Nutrition Facts : Calories 335 g, Fat 27 g, Fiber 7 g, Protein 5 g

5 teaspoons balsamic vinegar
5 tablespoons extra-virgin olive oil
1 tablespoon minced fresh shallots
Salt and freshly ground black pepper
1/2 cup toasted hazelnuts, skins rubbed off, coarsely chopped
10 cups mesclun (baby mixed greens), about 5 ounces
8 small (or 4 large) fresh ripe figs, stems trimmed, halved lengthwise
4 ounces crumbled blue cheese, such as Roquefort or Gorgonzola

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