When the High Holidays roll around, so do fresh figs. This salad, which takes about five minutes to make, balances the fruit’s peak soft sweetness with the slightly bitter crunch of walnuts and a burst of fresh mint. I sometimes add pomegranate seeds, which only improves things. Our friend Julie Drucker served this salad to us at a Sukkot dinner many years ago, and now it’s one of our standard Sukkot dishes. It also works as a kind of fresh salsa on top of grilled fish or eggplant.
Fresh Fig Salad
2 pints fresh figs, quartered
1/2 c. chopped walnuts
1/2 lemon, juiced
2 t. honey
1/4 cup fresh chopped mint
3 T. olive oil
1/2 c. pomegranate seeds (optional)
Combine all ingredients and stir gently. That’s it. Done. Serves 4-6.
This article was originally published on the Forward.