Skillet Fig & Watermelon Salad with Honey Vanilla Cashews
- Yield 4 servings
- Prep 20 minutes
- Cook 15 minutes
- Total 35 minutes
Skillet Fig & Watermelon Salad with Honey Vanilla Cashews sits in the Salads section of Regbie. The card serves 4 servings. Plan on 35 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 2 cups raw cashews
- 2 tablespoons raw honey
- 1 tablespoon melted ghee
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon Diamond Crystal kosher salt
- 6 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- 1 teaspoon Dijon-style mustard
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 8 cups mixed lettuce greens
- 8 black mission figs, halved
- 1/4 small watermelon, deseeded, rind removed, and thinly sliced
- 2 servings Crispy Prosciutto
- 1/2 cup Honey Vanilla Cashews
Method
Warm the oven to 350°F.
Dump the cashews in a large bowl and add in the honey, ghee, vanilla, and salt. Stir until well coated.
Spread the sticky nuts in a single layer on a parchment-lined baking sheet .
Pop the tray in the oven for 6 minutes and then stir the nuts around before toasting them for another 6 minutes or until the edges turn golden brown.
Lift them from the oven to cool on the counter.
Roast the Porkitos if you haven’t already.
For the lime salad dressing, in a small bowl or measuring cup, whisk together the olive oil, lime juice, and mustard with a pinch of salt and some pepper.
Dump the greens in a large bowl and toss with the vinaigrette. Divide half of the greens onto four plates and cut up the figs and watermelon.
Top with the rest of the fruit, crunchy Porkitos, and Honey Vanilla Cashews.
