Panzanella with Figs
|Saturated Fat Acids||2.4 g|
|Sugar added||0 g|
|Bread exchange unit||3|
Coarsely chop the bread. Rinse the fresh figs, and cut into wedges. Cut the dried figs into strips. Peel the onion, halve, and julienne.
Toast the pine nuts in a dry pan until golden brown. Remove from the heat and let cool. Mix the bread, figs, onions, and pine nuts in a large bowl. Mix in the oil and vinegar, and season to taste with salt and pepper. Transfer to plates, garnish with mint leaves, and serve.