Fig And Artichoke Salad

• 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

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

olive oil, coarse salt, red onion, garlic, red pepper, olive oil, chili powder, fresh figs, bunches, pecans, green onions, dressing, olive oil, lime juice, red wine vinegar, rice vinegar

Taken from www.food.com/recipe/fig-and-artichoke-salad-256385 (may not work)