Spiced Fig Compote

This compote is high in fiber and low in sodium.

Serving: 6
Prep Time: 300 minutes
Cook Time: 60 minutes
Total Time: 110 minutes


Ingredients
1 or Mission figs lb fresh California Calimyrna fig
2 cup sweet red wine
1/4 packed cup light brown sugar
4-inch cinnamon stick
4 whole clove
zest of 1 shredded lemon
zest of 1 shredded, plus some for garnish orange


Directions
1. In medium saucepan, combine figs with wine.
2. Add brown sugar, cinnamon, cloves and shredded lemon and orange zest.
3. Bring to a boil, partially cover, reduce heat and simmer 45 minutes to one hour, until figs are plump and soft.
4. Remove from heat and let stand, partially covered, several hours or until cool.
5. Transfer to a bowl and refrigerate, covered, 2 hours or longer.
6. To serve, divide figs among dessert bowls and garnish with additional shredded orange zest. Makes 6 servings.

Green Bean & Feta Salad with Olive Oil Vinaigrette

Bright with the flavors of lemon, black pepper, and feta, this crunchy green bean salad is the perfect summer dish.

Serving: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


Ingredients
1/2 lb. green beans, trimmed
1/3 cup Wish-Bone® Olive Oil Vinaigrette Dressing
2 Tbsp. chopped fresh cilantro or mint (optional)
1 Tbsp. chopped shallot or onion
1/8 tsp. grated lemon peel
1/4 tsp. salt
1/8 tsp. ground black pepper
1 large head Boston lettuce (about 8 oz.), rinsed, patted dry and torn into bite-sized pieces
4 ounces feta cheese, crumbled


Directions
1. In medium saucepan, cook green beans in boiling water 6 minutes or until crisp-tender. Drain and rinse with cold water until completely cool.
2. In medium bowl, toss green beans with 2 tablespoons Wish-Bone® Olive Oil Vinaigrette Dressing, cilantro, shallot, lemon peel, salt and pepper.
3. Just before serving, toss lettuce with remaining Dressing. On serving platter, arrange lettuce, then top with green bean mixture and sprinkle with feta.