Caramelized Fig & Grape Salad with Sumac Vinaigrette

• for salad

• 1 unit Caesar lettuce heart (About 150 grams, cut into thin strips)

• 1 unit A head of lettuce for Alik (About 120 grams, cut into thick strips)

• 1 unit Kohlrabi (About 150 grams, peeled and cut into thin matchsticks (juline))

• 1/2 unit Medium red onion (About 50 grams, sliced into thin rings or transparent crescents)

• 2 stems Large green onions (About 50 grams, finely chopped)

• 250 g green grapes (Cut lengthwise into halves or quarters)

• 100 g fresh figs (4 to 5 figs, quartered lengthwise)

• 100 g plums (Seedless net, sliced into thin boat segments)

• 30 g Roasted pecans (A generous handful, about 10 to 12 whole halves)

• 1 g Oil spray (For burning the figs only)

• For sumac and balsamic vinaigrette (without oil, without silane or honey and without garlic)

• 2 tablespoon Reduced balsamic vinegar (30 grams)

• 2 tablespoon Fresh lemon juice (30 grams)

• 1 teaspoon Dijon grain mustard (10 grams)

• 1 teaspoon High quality sumac (2 grams)

• 2 tablespoon cold water (30 grams)

• 5 drops Natural liquid sweetener

• 1/4 teaspoon Atlantic salt (1.5 grams)

• 1 pinch ground black pepper

• sprinkle at the end

• 1 tablespoon Reduced balsamic vinegar (15 grams)

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1. 1

   Cut 4 to 5 figs into quarters lengthwise.

2. 2

   Spray a pan with a light touch of oil spray and heat over medium-high heat. Place the fig quarters and sear for about a minute to a minute and a half only, until they turn slightly golden and release their natural sweetness. Remove to a plate to cool.

3. 3

   Prepare the sauce: put the reduced balsamic, lemon juice, mustard, sumac, cold water, sweetener, salt and pepper in a small jar. Close tightly and shake vigorously until you get a smooth and balanced emulsion.

4. 4

   Chop the Caesar lettuce into thin strips and cut the Lalique lettuce into thick strips.

5. 5

   Peel the kohlrabi and cut into thin matchsticks.

6. 6

   Slice the purple onion into thin rings and finely chop the green onion.

7. 7

   Cut the grapes lengthwise into halves or quarters, and slice the plums into thin slices.

8. 8

   In a wide and flat serving bowl (a clay or terracotta bowl is recommended) arrange the ingredients in colored blocks around the bowl, in a natural and flowing way: the strips of lettuce, the kohlrabi matches, the purple onion rings, the grape halves, the plum segments and the green onion.

9. 9

   In the center of the bowl, arrange the seared fig quarters in a dense mandala or rosette shape, with the golden side facing up, and place the whole pecan halves in the center between the figs.

10. 10

    Drizzle the vinaigrette from the jar over the salad.

11. 11

    For a dramatic ending (especially for photography!) drizzle a spoonful of balsamic reduced in a delicate zig-zag over the fig mandala and the salad, from the bird's eye view, and serve.