Spicy Fig and Artichoke Salad

• 1 Tbs. plus 1 tsp. olive oil, divided
• 1 small red onion, thinly sliced (1 cup)
• 3 cloves garlic, thinly sliced
• 1 6.5-oz. jar marinated artichoke hearts, rinsed, drained, and halved lengthwise
• 1 jarred roasted red pepper, drained and thinly sliced
• 1/4 tsp. chili powder
• 10 fresh figs, halved
• 2 bunches watercress, trimmed
• 1/2 cup chopped pecans
• 2 green onions, thinly sliced ( 1/4 cup)
• 1/4 cup olive oil
• 3 Tbs. lime juice
• 2 tsp. red wine vinegar
• 2 tsp. brown rice syrup

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

olive oil, red onion, garlic, hearts, red pepper, chili powder, fresh figs, bunches, pecans, green onions, olive oil, lime juice, red wine vinegar, brown rice syrup

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