02/02/2025
1/2 cup shelled raw unsalted pistachios
1/4 cup extra-virgin olive oil
4 ounces spicy chorizo, casings removed
1/2 cup MOB honey
1 shallot, minced (about 2 tablespoons)
2 teaspoons sherry vinegar or ACV
1/4 cup dried sage leaves, finely chopped
1/4 cup fresh flat-leaf parsley (leaves and small stems), finely chopped
1 teaspoon flaky sea salt
Freshly ground black pepper
12 to 15 fresh Black Mission figs, halved or quartered depending on size, at room temp
Preheat the oven to 350 degrees F.
Put the pistachios on a small baking sheet, shake them out into an even layer, and toast in the oven until light golden brown and fragrant, about 5 minutes. Let them cool slightly, then coarsely chop and set aside.
Set a small pan over medium-low heat. Add a splash of olive oil, then the chorizo. Cook, breaking up the sausage into small pieces, until deep golden brown and crispy, about 6 minutes. Turn off the heat, add the honey, and stir to coat the chorizo. Keep warm off the heat.
Stir together the shallot and vinegar in a small bowl and let them sit at room temperature for at least 5 minutes, so the shallot loses some of its sharpness. Stir in the pistachios and olive oil, then fold in the sage and parsley. Season with the flaky salt and pepper to taste.
Arrange the figs cut-side up on a serving platter. Spoon on the chorizo honey, then the relish, dip with more honey and serve.
Nom nom!
