Leafy greens are lightly dressed in an irresistibly bright California honey + mustard vinaigrette. Then piled high with an irresistable combination of crisp grapes, fresh and dried figs, crispy shallots, pistachios, and briny feta.
coarse salt and freshly ground black pepperto taste
Fresh Fig & Grape Salad
4 ouncesbaby butter lettuce leaves
3 large fresh figsstems removed, sliced into bite-sized pieces
3/4 cup whole green table grapessliced into bite-sized rounds
1/4 cuptoasted pistachiosroughly chopped
2 dried golden figsdiced very small
3ounces feta cheesecrumbled
1/4cupAir Fryer Crispy Shallots
Instructions
Air Fryer Crispy Shallots
Cut the ends off of the desired amount of shallots and peel the papery skin. Using a mandoline or very sharp knife, cut the shallot into uniform slices. Toss the shallot rings with olive oil to coat and spread in the basket of the air fryer in a single layer.
Cook at 250°F, shaking the basket regularly for 10 minutes. Remove any shallot rings that are becoming super crisp and return the rest to the air fryer to cook longer.
Honey Mustard vinaigrette
Whisk the oil, vinegar, mustard, and honey in a small bowl until smooth. Season with salt and pepper to taste.
Fresh Fig & Grape Salad
Arrange lettuce, fresh fig slices, and sliced grapes into shallow bowls or plates to serve. Drizzle the vinaigrette over the top and season the salad with flaky sea salt.
Sprinkle the chopped pistachios, dried figs, and feta over the top of the dressed salad.
Top with crispy shallots and serve immediatley.
Notes
This recipe is written for 2 meal-sized portions of salad. This recipe can also be divided into 4 smaller side salad portions.
How to store Crispy Shallots
Once the crispy shallots have cooked and cooled and all the color of all pieces change from white or purplish to a golden brown, you can store them in an airtight container in your pantry for up to 2 weeks.No air fryer? No problem! Simply use store-bought crispy onions, deep fry them on the stovetop as discussed in the blog post, or omit them altogether. The salad is still wonderful without them.
How to store vinaigrette
Honey Mustard vinaigrette can be made up to 1 week ahead. Cover and chill. Bring to room temperature and whisk before serving.