Balsamic Roasted Figs and Shallots with Herbed Socca 
 Black mission figs paired with shallots and walnuts for a sweet and savory roasted dish. Served with a side of simple herbed socca, this makes a perfect appetizer or light dinner. Both components are very easy to prepare and look really beautiful together fresh from the oven.
 
INGREDIENTSfor the socca1/2 cup chickpea flour3/4 cup watera few dashes of salt and pepper1 tsp fresh thyme, finely chopped2 TB olive oilfor the skillet1 TB olive oil4-5 shallots, skinned and halved8-10 fresh figs, halveda handful of walnut halves1-2 TB balsamic vinegarsalt and peppera few sprigs of fresh thymeDIRECTIONSTo make the socca, whisk together all of the socca ingredients and one tablespoon of olive oil in a small bowl. Preheat your oven to 450 degrees. Place a small cast-iron skillet in the oven during the preheating time. Remove it, and place the remaining  tablespoon of olive oil into the pan. Tilt the skillet to ensure coverage, then pour the batter into the skillet. Tilt it to ensure the batter is evenly coated in the pan. Bake for 10 minutes. Remove the socca by flipping it onto a plate. Set aside.Place one tablespoon of olive oil back into the skillet. Throw in the halved shallots and roast for 20 minutes. Remove from the oven, then flip them over and roast for an additional 10 minutes. Reduce the oven temperature to 400 degrees. Now place the halved figs and walnuts into the skillet, and drizzle the balsamic vinegar over the top. Stir gently to combine. Sprinkle with salt and pepper and roast for an additional 10-15 minutes. During the last 3 minutes of roast time, throw in a few sprigs of fresh thyme of top.Serve straight out of the skillet with the herbed socca.
 
source:   http://www.olivesfordinner.com/2012/10/balsamic-roasted-figs-and-shallots-with.html

Balsamic Roasted Figs and Shallots with Herbed Socca


 Black mission figs paired with shallots and walnuts for a sweet and savory roasted dish. Served with a side of simple herbed socca, this makes a perfect appetizer or light dinner. Both components are very easy to prepare and look really beautiful together fresh from the oven.

 


INGREDIENTS
for the socca
1/2 cup chickpea flour
3/4 cup water
a few dashes of salt and pepper

1 tsp fresh thyme, finely chopped
2 TB olive oil


for the skillet
1 TB olive oil

4-5 shallots, skinned and halved
8-10 fresh figs, halved
a handful of walnut halves

1-2 TB balsamic vinegar
salt and pepper
a few sprigs of fresh thyme


DIRECTIONS
To make the socca, whisk together all of the socca ingredients and one tablespoon of olive oil in a small bowl. Preheat your oven to 450 degrees. Place a small cast-iron skillet in the oven during the preheating time. Remove it, and place the remaining  tablespoon of olive oil into the pan. Tilt the skillet to ensure coverage, then pour the batter into the skillet. Tilt it to ensure the batter is evenly coated in the pan. Bake for 10 minutes. Remove the socca by flipping it onto a plate. Set aside.

Place one tablespoon of olive oil back into the skillet. Throw in the halved shallots and roast for 20 minutes. Remove from the oven, then flip them over and roast for an additional 10 minutes. Reduce the oven temperature to 400 degrees. Now place the halved figs and walnuts into the skillet, and drizzle the balsamic vinegar over the top. Stir gently to combine. Sprinkle with salt and pepper and roast for an additional 10-15 minutes. During the last 3 minutes of roast time, throw in a few sprigs of fresh thyme of top.

Serve straight out of the skillet with the herbed socca.

 

source:   http://www.olivesfordinner.com/2012/10/balsamic-roasted-figs-and-shallots-with.html

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