Artichoke Salad with Greens and Figs - Series 6
A more festive and elegant salad is not to be had. Light and fresh, but
rich enough to be decadent, this is a symphony of flavors and textures that
makes any occasion just a bit more special.

What You'll Need
extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
1 red onion, thin half moon slices
sea salt
8-10 marinated artichoke hearts, split in half lengthwise
1 red pepper, roasted over an open flame, peeled, seeded, sliced into thin
ribbons
dressing
juice of 2 lemons
1/2 cup extra virgin olive oil
1/2 teaspoons umeboshi vinegar
2 teaspoons Suzanne's Specialties Maple Rice Nectar
generous pinch black pepper
2 bunches watercress, stem tips trimmed, left whole
8-10 fresh figs, split lengthwise
2-3 fresh scallions, thinly sliced on the diagonal

Instructions
Place a small amount of oil, garlic and onion in a skillet and turn heat to
medium. When the onions begin to sizzle, add a pinch of salt and saute for
1 minute. Stir in artichoke hearts and red pepper ribbons and saute just
until heated through, about 2 minutes more.
Prepare the dressing by whisking together lemon juice, oil, ume vinegar and
rice syrup, adjusting seasonings to taste.
To plate the dressing, arrange watercress on a platter, with figs around
the rim. Spoon sauteed artichoke heart mixture over the top and drizzle
lightly with dressing, serving the balance of the dressing on the side for
those who want to use more. Sprinkle with scallions and serve immediately
after dressing. Makes 5-6 servings.