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- Step 1
Preheat oven to 200°C. Spread the pecans over the base of a roasting pan. Roast in oven for 6-10 minutes or until lightly browned. Set aside to cool.
- Step 2
To make the dressing, place the olive oil, sunflower oil, vinegar, mustard and honey in a screw-top jar and shake to combine. Season with salt and pepper.
- Step 3
Place the salad leaves in a serving bowl. Top with pecans and fig. Drizzle with dressing and serve immediately.
Prawn and eggplant salad
Prepare this recipe to the end of step 2 up to 2 days ahead. Store pecans and dressing in separate airtight containers in the fridge. Continue from step 3 just before serving. Raspberry vinegar is available from delicatessens. If it's unavailable, use red wine vinegar instead.