Citrus Salad with Figs

This was my first time incorporating fig inside a salad! It was delicious and the fig adds a beautiful color to the salad. I made a simpler version of the recipe below, combining arugula, 1 grapefruit, 2 oranges, and tossing with creamy honey balsamic dressing. 

Citrus Salad with Figs (~from valleyfig.com)

Serves 4 to 6

Ingredients

·        2 red grapefruits

·        3 navel oranges

·        1 teaspoon sugar

·        Salt and pepper

·        1 teaspoon unsalted butter

·        ½ cup pecans, chopped coarse

·        3 tablespoons extra-virgin olive oil

·        1 small shallot, minced

·        1 teaspoon Dijon mustard

·        4 ounces (4 cups) watercress, torn into bite-size pieces

·        1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and cut into ¼-inch pieces

Directions

1.      Cut away peel and pith from grapefruits and oranges. Cut each fruit in half lengthwise, then slice crosswise into ¼-inch- thick pieces. Transfer fruit to bowl and toss with sugar and ½ teaspoon salt. Set aside for 15 minutes.

2.      Melt butter in 8-inch skillet over medium heat. Add pecans and ½ teaspoon salt and cook, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer pecans to paper towel–lined plate and set aside.

3.      Drain fruit in colander set over bowl, reserving 2 tablespoons juices. Transfer fruit to platter, arrange in even layer, and drizzle with oil. Whisk shallot, mustard, and reserved juices together in medium bowl. Add watercress, ½ cup figs, and ¼ cup pecans and toss to combine.

4.      Arrange watercress mixture over fruit, leaving 1-inch border around edges. Sprinkle with remaining ½ cup figs and remaining ¼ cup pecans. Season with salt and pepper to taste. Serve immediately.