Ingredients

Yield: 6 servings

Mixed mesclun salad 1/2 lb

Fresh dill, chopped 2 tbsp.

Fresh tarragon, chopped 1 tbsp.

Fresh cilantro, chopped 2 tbsp.

Soft blue cheese, crumbles 2tbsp.

Golden raisins 5 tbsp.

FOR THE CANDIED PINENUTS

Granulated sugar 1/2 cup

Water 2 tbsp.

Lemon juice 1/2 tsp.

Pine nuts 1/2 cup

Sea salt pinch

FOR THE ANCHOVY-RAISIN VINAIGRETTE

Dark raisins, minced 6 tbsp

Dried figs, minced 8 figs

Water 8 tbsp.

Fresh Lemon juice 3 tbsp.

White wine vinegar 2 tbsp

Mayonnaise 1 tbsp.

Honey 2 tsp.

Extra virgin olive oil 7 tbsp.

Fresh ground black pepper 2 tsp.

Anchovy filets, chopped 7 filets

Capers, small 1/2 tsp.

Powdered parmesan 2 tsp.

Fresh parsley, chopped 2 tsp.

FOR THE CROSTINIS

Day old baguette 1/4 baguette

Melted butter 3 tbsp.

Preparation

DIRECTIONS

  1. Combine the first five ingredients in a large salad bowl. Cover and refrigerate. Spray the back of a sheet pan very well with non stick spray. Place the sugar, 2 tbsp of the water and lemon juice in a small non-reactive saucepot. Bring to a boil and cook until to alight amber. Add the pinenuts and sea salt. Stir vigourously until golden brown. Spread nut mixture on prepared sheet pan. Set aside to cool.

  2.  Heat the dark raisins, figs and water in a  small pot over medium heat.  Cook for 4-5 minutes until water is almost evaporated.  Cool 1 minute and process until smooth in a  small coffee grinder.  Combine remaining ingredients for the vinaigrette and half of the raisin-fig mixture in a  small bowl.  Whisk well and refrigerate.


  3.  Slice 6 slices from the baguette 1/4 inch thick .  Brush with the melted butter and toast in a toaster oven for 6-7 minutes until golden.  Spread  crostinis with remaining raisin-fig mixture.

4.Toss the vinaigrette together with the salad mixture, to lightly coat the greens. Toss in the candied pecans. Divide among 6 cold salad plates. Serve with 1 raisin-fig crostini each. Enjoy.