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Roasted Fennel & Brussels Sprout Salad with Fig Balsamic
Ingredients
  • 1 medium fennel bulb stalks and fronds removed, thinly sliced
  • ¾ pound Brussels sprouts thinly sliced
  • Extra-virgin olive oil
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 1 14 ounce can of butter beans or white beans drained, rinsed and dried
  • Chili oil such as Brightland's Ardor oil
  • ½ cup balsamic vinegar
  • 2 tablespoons honey
  • 9 black figs halved, see notes for substitutes
  • 2 sprigs rosemary
  • 2 garlic cloves grated
  • ½ teaspoon red pepper flakes
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