with Cream Cheese and Pistachio Stuffing
|Saturated Fat Acids||3 g|
|Sugar added||0 g|
|Bread exchange unit||3|
Coarsely chop pistachios and toast lightly in a dry skillet.
Wash, dry and chop basil. Place in a bowl.
Wash figs thoroughly; pat dry and cut about 1/2 inch off stem end of each; transfer stems to a plate and reserve.
With a teaspoon, scoop out the flesh of the figs and add to the bowl with the basil.
Add pistachios, cheese, salt and pepper; mix well.
Fill the figs with the cheese mixture. Stand figs in the baking dish and top with reserved fig tops. Bake in preheated oven at 200 ° C (fan 180 ° C, gas mark 2-3) (approximately 400 ° F until softened, about 12 minutes.
Wash salad, spin dry and tear into smaller pieces if desired. Make a vinaigrette: whisk together vinegar, oil, salt and pepper. Dress the salad lightly and place on a plate. Top with figs and serve.