4 cups Mucci Naked Leaf Living Lettuce Mix, roughly torn into bite size pieces
1/3 cup maple syrup
1 ½ cup pecans
¼ tsp. sea salt flakes
1/2 cup pomegranate seeds
1 cup fresh blueberries
6 whole figs, quartered
½ cup crumbled goat cheese
1/4 cup toasted pumpkin seeds
Dressing
3 tbsp. fig spread
2 tbsp. white wine vinegar
¼ cup olive oil
1 tbsp. Mucci Naked Leaf Living Basil, finely chiffonade
In a small sauce pan over medium high heat, cook pecans and maple syrup for 6 minutes until syrup has thickened and almost evaporated. Transfer pecans to a plate lined with parchment paper and spread out over paper. Sprinkle with sea salt and cool completely.
In a small bowl whisk together, fig spread, white wine vinegar, olive oil and basil.
In a large serving bowl layer torn lettuce, candied pecans, pomegranate seeds, blueberries, figs and goat cheese. Sprinkle with pumpkin seeds. Serve salad with fig dressing.
