8 figs, quartered
2 Tbsp ricotta, broken into smallish pieces
1/3 c pumpkin seeds
1 Tbsp honey
Roast pumpkin seeds in a small frying pan while preparing the other ingredients. It will take just a couple of minutes for the seeds to turn golden and to start popping. Turn off flame immediately. In the meantime, place the figs into a bowl and cover with crumbled ricotta. Drizzle with honey and sprinkle with pumpkin seeds.
1 medium roasted sweet potato*
1/2 head Bibb lettuce, chopped
1/4 head radicchio, chopped
2 green onions, chopped (white parts reserved for another use)
1/4 cup pumpkin seeds
1 Tbsp olive oil
Heat an iron pan and lightly roast pumpkin seeds on a low flame, stirring several times, until you start seeing a golden hue. This should only take a couple of minutes and definitely turn off the flame if the seeds start to make a popping sound. Combine all ingredients except for sweet potato. Toss with olive oil and season. Add the sweet potato and voila…..
*To roast potatoes, preheat oven to 400F. Wash and chop potatoes into 1″ cubes. In a bowl, toss the potatoes in 1 Tbsp of olive oil. Salt and bake for about 30 minutes.