Fig And Artichoke Salad - cooking recipe

Ingredients

1 teaspoon olive oil
1 pinch coarse salt
1 cup red onion, thinly sliced (approx. 1 small)
3 garlic cloves, minced
1 (10 ounce) can artichoke hearts, rinsed, drained, and halved lengthwise
1 roasted red pepper, thinly sliced
1 tablespoon olive oil
1/4 teaspoon chili powder
10 fresh figs, halved lengthwise
2 bunches watercress, trimmed
1/2 cup pecans
2 green onions, minced
Dressing
1/4 cup olive oil
3 tablespoons lime juice
2 teaspoons red wine vinegar
2 teaspoons rice vinegar

Preparation

Heat 1 tsp oil in skillet over medium heat.
Add onion and garlic, and saute for 2 minutes.
Add pinch of salt and saute another minute.
Stir in artichoke hearts and red pepper, and saute another 2 minutes or until heated through.
Transfer to bowl.
Heat remaining 1 Tbs. oil and chili powder in same skillet over medium heat, stirring to combine.
Lay figs cut side down in oil, and cook 2 minutes. Transfer to plate.
To make Dressing:.
Whisk together oil, lime juice, and vinegars.
Place watercress on salad plates. Top with artichoke mixture and drizzle with 2 Tbs. dressing.
Add figs, sprinkle with pecans and green onions.