Figgy Salad Recipe

From Dorothy McNett's Recipe Book.

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Figgy Salad

From Dorothy McNett's recipes at Arugula has been eaten since the 1st century AD along with pine nuts as a powerful zinc filled aphrodisiac. And the Greeks always believed olive oil would work also. And of course, Adam and Eve brought on the figs, full of potassium and a sexual shape. Enjoy!

12 or so fresh figs, or dried ones
1/2 cup port
1/2 teaspoon raw sugar
2 tablespoons balsamic
1 shallot, finely minced
3 - 4 ounces chevre or teleme, or other soft cheese, sliced
1/4 cup extra virgin olive oil
1/4 teaspoon sea salt
freshly ground pepper
2 tablespoons pine nuts
arugula or other fresh greens, washed and dried

Cut the stems off the figs, rinse them and cook, covered, over medium heat with the port and sugar about 10 minutes. Remove figs to a plate, and slice them. Save the liquids in the pan. Reheat the cooking liquid over low heat and stir in the balsamic vinegar, shallot, cheese, oil, salt and pepper. Cook and stir until the cheese has melted. Remove from heat. Add the sliced figs and the pine nuts. Allow to cool a bit. Toss the greens in large salad bowl with the warm dressing. Serve immediately.

Recipe created 2003-09-20.

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