Roasted Fig and Fennel Salad with Walnuts and Chevre

This simple, warm, and satisfying salad is a wonderful balance of sweet and savory. The Fruit Basket section of our orchard is home to four varieties of figs, yet each year I most look forward to the ripening of Violette de Bordeaux, which tastes just like my memories of a childhood fig cookie. I don’t think nature could have crammed any more figgy flavor into such a small package! That said, Black Mission figs, which are popular for a good reason, lend a similar robust color and fragrance to this salad and hold up well when roasted. If you are making the salad in the autumn months, try using earthy hazelnuts instead of walnuts or rich and buttery macadamia nuts for a milder experience.

SERVES 4

SALAD

4 cups cored and ¼-inch-sliced fennel bulbs (about 6 small bulbs)

3 tablespoons unrefined avocado oil 1 teaspoon fine sea salt

¼ teaspoon freshly ground black peppercorns

8 ripe but firm fresh brown figs, stems removed and halved

¼ cup chopped toasted walnuts

3 tablespoons crumbled chèvre (1½ ounces)

¼ cup fennel fronds

1 tablespoon chiffonade-cut fresh mint leaves

DRESSING

1 teaspoon minced garlic (1 clove)

1 tablespoon fresh thyme leaves or 1½ teaspoons dried

2 tablespoons cold-pressed extra- virgin olive oil

2 tablespoons fresh lemon juice (½ large lemon)

½ teaspoon fine sea salt

1. Preheat the oven to 375°F and position a rack in the middle.

2. Make the salad: In a medium bowl, toss the fennel with the oil, salt, and pepper. Spread over a large unlined baking sheet and roast for 45 minutes, or until golden. The fennel will shrink to half its size and develop dark, caramelized tips. Remove from the oven and transfer to a bowl.

 3. Preheat the broiler to high and position the oven rack 6 inches below the broiler.

 4. On the same baking sheet, place the figs cut side up. Place the pan under the broiler and broil for 5 to 7 minutes, until the edges of the figs darken. Remove from the oven and let the figs cool for at least 10 minutes.

 5. Make the dressing: In a small bowl, whisk together the garlic, thyme, oil, lemon juice, and salt and set aside.

 To serve, pour the dressing over the roasted fennel and toss to combine. Add the figs and walnuts and fold gently. Transfer the salad to a serving platter and garnish with the chèvre, fennel fronds, and mint. Serve immediately, at room temperature.

Reprinted from the The Apricot Lane Farms Cookbook: Recipes and Stories from the Biggest Little Farm Hardcover – October 25, 2022, by Molly Chester (Author), Sarah Owens (Author), Alice Waters (Foreword). Avery.