Salad - Roasted figs with baby greens and honey vinaigrette

Serves 2
4 small fresh black mission figs, stemmed
evoo
Kosher salt, fresh ground black pepper
3 T orange blossom honey
1 T warm water
1/2 lemon, juiced
2 cups baby mixed greens
1 handful each: assorted fresh herbs, eg parsley, basil, chives; finely chopped
4 ounces gorgonzola, cut in big chunks

Preheat oven to 400 F. Cut small X in top of figs and squeeze gently to crown it slightly. Put figs on sheet pan, drizzle with oil, season with s & p. Bake until soft and caramelized, abt 15 mins.

Put greens and herbs in a bowl, drizzle with a little olive oil, season with s & p. Toss gently with your hands.

In small bowl, combine honey, water, lemon juice; whisk with fork to combine. To serve, divide greens between 2 plates, mound chunks of gorgonzola cheese on each side of each and place 2 roasted figs in the center of each salad. Drizzle with warm honey vinaigrette.