Vegetable Recipes - Fig and Greens Salad


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Figs with Greens Salad

6 ripe figs
2 cups arugula, stems removed torn in pieces
2 cups Boston lettuce torn in pieces
6 - 8 slices of goat cheese, cut in 1/2 inch rounds (2 per serving)
1/4 cup walnuts, chopped
Freshly milled pepper to taste

Vinaigrette

1 small shallot, finely diced
2 teaspoons Champagne vinegar
1 pinch salt
2 tablespoons walnut oil

Method

Vinaigrette: Combine shallot, vinegar and salt in a bowl. Whisk to melt salt a bit. Add oil and whisk ito emulsify.   Taste and adjust the seasoning, if necessary.

Quarter the figs or slice them into rounds. Wash and dry the greens. Toss the greens with just enough vinaigrette to coat them lightly. Arrange the greens on 3 or 4 plates and place the figs artistically around and on top of them, along with the cheese and walnut pieces. Spoon the remaining vinaigrette over the top. Give a twist or two (to taste) of the pepper mill on top of each plate and serve. Beautiful.

Serves: 3 - 4

Contributor: pat ciesla

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