Ingredients
1 loaf walnut-raisin bread
2 tbsp. walnut oil
1/4 tsp. kosher salt
1/4 tsp. Freshly ground pepper
3 lb. french green beans
15 firm, ripe figs
10 large fresh thyme sprigs
2 tbsp. balsamic vinegar
1 tbsp. olive oil
1/4 tsp. kosher salt
1/4 tsp. Freshly ground pepper
1/4 c. sherry vinegar
2 1/2 tbsp. finely chopped walnuts
1 small shallot
1/2 tsp. chopped fresh thyme leaves
1/2 tsp. kosher salt
1/2 tsp. Freshly ground pepper
1/4 c. walnut oil
1/4 c. olive oil
1 small bunch flat-leaf parsley
Preparation
Step 1To make croutons: Preheat oven to 375 degrees. On a baking sheet with sides, toss pieces of bread with walnut oil, salt, and pepper. Bake 10 minutes, tossing once or twice, or until browned and crisp. Let cool. Leave oven on.Step 2To make beans: Bring a large pot of salted water to a boil; add green beans. Cook 4 minutes, or until bright green and slightly tender; drain. Refresh under cold water; drain again and pat dry with paper towels.Step 3In a medium bowl, gently toss figs with thyme sprigs, vinegar, olive oil, salt, and pepper. On a baking sheet with sides, lay figs, cut side down, and roast 10 minutes, or until lightly caramelized and cooked through. Cool on baking sheet.Step 4To make vinaigrette: In a medium bowl, whisk vinegar, walnuts, shallot, chopped thyme, salt, and pepper; gradually whisk in walnut and olive oils until blended.Step 5In a large bowl, toss croutons, green beans, and parsley leaves with vinaigrette. Arrange on plates, and top each with 3 roasted fig halves.
