We use endive, escarole, frisée, trevisio and castelfranco for this early winter salad.
1. Place the halved figs on a baking sheet at bake at 400°F for about 15 minutes until soft and caramelized.
2. Make the dressing: In a large mortar and pestle, pound the figs with the shallots until a paste is formed. Transfer to a small mixing bowl and add the vinegar. Slowly drizzle in the olive oil while whisking. Season with salt and pepper to taste.
3. Arrange salad leaves on plate. Divide up figs on each plate. Drizzle dressing over salad.
Originally featured in A Dinner for the Edible Schoolyard Project