Servings: Makes 10 servings
To make croutons:
Preheat oven to 375°. On a baking sheet with sides, toss pieces of bread with walnut oil, salt and pepper. Bake 10 minutes, tossing once or twice, or until browned and crisp. Let cool. Leave oven on.
To make beans:
Bring a large pot of salted water to a boil; add green beans. Cook 4 minutes, or until bright green and slightly tender; drain. Refresh under cold water; drain again and pat dry with paper towels.
In a medium bowl, gently toss figs with thyme sprigs, vinegar, olive oil, salt and pepper. On a baking sheet with sides, lay figs cut-side down and roast 10 minutes, or until lightly caramelized and cooked through. Cool on baking sheet.
To make vinaigrette:
In a medium bowl, whisk vinegar, walnuts, shallot, chopped thyme, salt and pepper; gradually whisk in walnut and olive oils until blended.
In a large bowl, toss croutons, green beans and parsley leaves with vinaigrette. Arrange on plates, and top each with three roasted fig halves.
From the November 2004 issue of O, The Oprah Magazine
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