Roasted Fig & Fennel Salad

Directions

For dressing:

Combine and whisk all ingredients for dressing in a bowl; set aside.

For salad:

Preheat oven to 375F.

Toast pecans in a small saute pan over very low heat until slightly toasted, about 10 minutes.

Trim off the green fronds from the fennel (save them to use as a garnish for the roasted fennel or add them to other salads for a burst of fennel flavor), as well as any browned part of the bottom or on the sides. Cut the clean and trimmed fennel bulb into spears or bite-size chunks.

Put the fennel on half of a lined baking sheet. Drizzle the fennel pieces with olive oil or coconut oil and toss to coat all of the pieces lightly but evenly with the oil; sprinkle with salt and pepper. Cut figs in quarters, and put on other half the same lined baking sheet; drizzle with olive oil or coconut oil. Roast together for 15-20 minutes. Keep an eye on the fennel as it roasts since the timing will vary. Once roasted, remove from oven and let sit about 5 minutes to cool.

Chop celery & dice apple. Combine all salad ingredients in large bowl, including roasting juices from figs (this will give it a bit of a sweeter flavor and also act as part of the dressing). Toss in dressing and enjoy!