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Summer Fig Salad

Summer Fig Salad

Serves about four small salads

8 each     figs, a mixed variety is preferred
3 T.         fine extra virgin olive oil
1 T.         10 year old balsamic vinegar
½ c.         Laura chenel’s goat cheese
1/8 c.       unwhipped crème fraiche
1 t.          chopped parsley
2 oz.        Micro mixed greens
To taste    cracked black pepper
To taste    salt, kosher

Begin by washing the figs, then slicing them into rounds about 1/8-1/4 inch thick.  Combine the olive oil and the balsamic vinegar and place the sliced figs into the mixture coating well.  Allow to marinate for 10 to 15 minutes in the refrigerator.  Meanwhile, combine the crème fraiche and the goat cheese until smooth, add about ½ the parsley and season to taste with black pepper and salt.  Reserve at room temperature. Remove the marinating figs from the refrigerator and add to them the remaining parsley and season to taste with salt and black pepper.

To assemble the salad:

Begin by layering the figs onto the small salad plates in a circular pattern (about 8 slices per).  Top with the goat cheese mousse and a few baby greens.  Drizzle a little of the marinade onto the figs and plate and serve immediately.

Equipment needed:

* Two plastic or glass bowls
* Pepper mill set fine
* Serving spoon
* Measuring cups
* 4 salad plates chille