Gentle Readers, after yesterday’s meat-fest, you’ll be happy to know that today’s recipe comes in two versions: lightly pigged and pigless. Fresh figs are beautiful, and they have such an affinity for bold flavors. Fig Week has had several variations on the theme, each very different.
Read on, for a fig salad that would work well as a base for many other toppings, or even on a pizza crust.
Fig Salad, Composed and Lovely Recipe
arugula, cleaned and tough stems removed, heaping mound of
4 to 6 figs, quartered
2 slices of prosciutto (or a handful of toasted pecans, for the veggies)
goat cheese to taste (try for local, it rocks!)
1 Tablespoon fig preserves
1 Tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1 1/2 Tablespoons olive oil
1. Arrange arugula and figs in a bowl. Meanwhile, pan-sear (medium heat, heavy pan) prosciutto until lightly crisped. Remove and chop, and set aside to cool.
2. Top salad with cooled prosciutto and goat cheese to taste.
3. Drizzle dressing atop the salad. Enjoy.
Simple and elegant, this was a nice break from the norm. It was complex, crunchy, peppery, and goaty. What’s not to love?
Are you a fig fan? Do you plan to be after fig week? Post a comment, or Tweet my way.
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Tomorrow, we finish Fig Week with Fig Simplicity. Tune in to see.