Makes: 4 servings

INGREDIENTS:

● 1 pint of figs, cut in half
● 2 bosc or bartlett pears, peeled and sliced lengthwise
● 1 8” square of cornbread cut into 1” cubes
● 3 cups mixed greens of choice
● 6 oz burrata or shaved parmesan
● 2 tbsp extra virgin olive oil
● 2 tbsp sherry or red wine vinegar
● 1 tsp dijon mustard
● 2 tbsp honey
● 2 tsp miso paste (optional)
● Salt and pepper
● ½ cup walnuts or pecans
● ¼ cup granulated sugar

DIRECTIONS:

Place cut figs and cut pears on roasting pan lined with parchment. Drizzle with olive oil.
Croutons can be tossed with olive oil or melted butter and placed on the sheet too. Roast in 350°F oven for 6-8 minutes. Remove and allow to cool. Mix dressing ingredients of olive oil, vinegar, mustard, honey, and miso paste if using. Season. Set aside.
Candy nuts by placing nuts and sugar in a dry skillet. Turn on to medium heat, stirring constantly, until sugar has melted and nuts are covered. Immediately remove and place on parchment paper to cool.