Summer Berry Salad

Ingredients

• 1/2 cup (11/2 ounces) coarsely chopped dried mission figs
• 1/4 cup balsamic vinegar
• 2 tablespoons sugar
• 1/4 cup cherry preserves
• 11/2 teaspoons mashed Simple Roasted Garlic
• 3 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup canola oil
• 10 ounces mixed baby greens
• 6 ounces baby arugula
• 15 dried mission figs cut lengthwise into quarters
• 1 cup Spiced Whole Almonds (recipe below)
• 2 cups fresh strawberries hulled and quartered
• 11/2 cups fresh blueberries
• Kosher salt
• Freshly ground black pepper
• 11/2 cups (6 ounces) crumbled rindless goat cheese (chèvre)
• 11/2 cups fresh raspberries
• 11/2 cups fresh blackberries
• 1 large egg white
• 1/4 teaspoon Tabasco sauce
• 1/2 teaspoon kosher salt
• 21/2 cups (12 ounces) blanched whole almonds
• 3/4 cup packed light brown sugar
• 3 tablespoons granulated sugar
• 1 tablespoon ground cinnamon
• 1/8 teaspoon cayenne pepper

Instructions

1. 1. To make the vinaigrette, bring the figs, balsamic vinegar, and sugar to a simmer in a small nonreactive saucepan over medium heat, stirring frequently to dissolve the sugar. Simmer, uncovered, until the liquid is reduced by half, about 10 minutes. Add the cherry preserves and roasted garlic and cook for 1 minute longer. Let cool. Transfer the mixture to a blender or food processor fitted with the metal blade. Add the red wine vinegar, salt, and pepper. Process until the figs are finely chopped. With the machine running, add the oil in a thin, steady stream to form an emulsion. One tablespoon at a time, add 3 tablespoons of water.
2. Almonds:
3. A. Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
4. B. B. In a medium bowl, whisk the egg white, Tabasco, and salt until very foamy with no liquid. Add the almonds and brown sugar and fold gently with a rubber spatula to coat. Spread the almonds in a single layer, without touching each other, on the prepared baking sheet. Bake, without stirring, until the almonds are crisp and golden brown, 16 to 18 minutes.
5. C. C. Mix the granulated sugar, cinnamon, and cayenne pepper in a heatproof medium bowl. Scrape the hot almonds into the cinnamon mixture and toss to coat. Spread on a platter and let cool. (The almonds can be stored in an airtight container at room temperature for up to 1 week.)
6. 2. Combine the mixed greens and arugula in a large bowl. Add the figs and the almonds, drizzle with 1 cup of the vinaigrette and toss. Add the strawberries and blueberries and toss again. Season with salt and pepper.
7. 3. Divide the salad evenly among 6 chilled salad bowls. Scatter equal amounts of the goat cheese, raspberries, and blackberries evenly over the salads. Serve immediately.
8. Note: The recipe for Balsamic Fig Vinaigrette makes about 1½ cups, although only 1 cup is needed for this recipe. Place the extra vinaigrette in an airtight container in the refrigerator for up to 3 days to use on other salads. Shake well before using.