Ingredients
1walnut raisin bread loaf
2tbspwalnut oil
¼tspkosher salt
¼tspfreshly ground pepper
3lbsfrench green beans
15firm ripe figs
10large fresh thyme sprigs
2tbspbalsamic vinegar
1tbspolive oil
¼tspkosher salt
¼tspfreshly ground pepper
¼cupsherry vinegar
2½tbspwalnuts,finely chopped
1small shallot
½tspfresh thyme leaves,chopped
½tspkosher salt
½tspfreshly ground pepper
¼cupwalnut oil
¼cupolive oil
1bunchsmall flat leaf parsley
Preparation
Preheat oven to 375 degrees F. On a baking sheet with sides, toss pieces of bread with walnut oil, salt, and pepper.
Bake 10 minutes, tossing once or twice, or until browned and crisp. Let cool. Leave oven on.
Bring a large pot of salted water to a boil; add green beans. Cook for 4 minutes, or until bright green and slightly tender; drain. Refresh under cold water; drain again and pat dry with paper towels.
In a medium bowl, gently toss figs with thyme sprigs, vinegar, olive oil, salt, and pepper.
On a baking sheet with sides, lay figs, cut side down, and roast for 10 minutes, or until lightly caramelized and cooked through. Cool on baking sheet.
In a medium bowl, whisk vinegar, walnuts, shallot, chopped thyme, salt, and pepper; gradually whisk in walnut and olive oils until blended.
In a large bowl, toss croutons, green beans, and parsley leaves with vinaigrette. Arrange on plates, and top each with 3 roasted fig halves.
Serve and enjoy!
