Ingredients

Vinaigrette

  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra olive oil
  • 2 small garlic cloves, minced
  • 2 teaspoons pure maple syrup
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Salad

  • 4 cups baby salad greens
  • 2 cups cooked couscous
  • 2 cups quartered virgin figs
  • 1/2 cup California walnuts, toasted and chopped
  • 1/2 cup basil leaves, loosely packed then torn
  • 1/4 cup mint leaves, loosely packed then torn
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Preparation:

Vinaigrette

  1.  In a small jar with a lid, add lemon juice, olive oil, garlic, and maple syrup. Screw the lid on the jar tightly, then shake to combine. Add salt and pepper. Set aside.

Salad

  1. Preheat the oven to 160°C.
  2. Place California walnuts in a single layer on a baking sheet. Toast for 8 – 10 minutes or until lightly browned. Stir the pan every few minutes during toasting to prevent burning.
  3. In a large bowl, gently toss the salad greens, couscous, figs, walnuts, basil, and mint. Pour the vinaigrette over the salad and toss to coat. Season with salt and pepper.