Fig Salad With Greens & Walnuts Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
6: Perfectly ripe figs beginning to show milky at the seams,
2 Handfuls: of green such as tender Arugula Leaves and their Blossoms, Red Oak Lettuce Leaves, tendrils of Frizzy Endive or a Buttery Limestone Lettuce, some Chervil sprigs
3 Rounds: of mild goat cheese,
6: Fresh walnuts, shelled and left in large pieces
Freshly ground pepper,
THE VINAIGRETTE
1 small: Shallot, finely diced
2 tsp: Champagne vinegar,
1 pinch: Salt,
2 tbsp: Extra-virgin olive oil =OR=- Walnut oil,
Directions:
QUARTER THE FIGS OR SLICE them into rounds. Wash and dry the greens.
Make the vinaigrette (RECIPE Follows), and dress the greens with just
enough to coat them lightly. Arrange the greens on 2 or 3 plates and
lay the figs among them, along with the cheese and walnut pieces.
Spoon the remaining vinaigrette over the top and serve, lightly
peppered. THE VINAIGRETTE: COMBINE THE SHALLOT, VINEGAR and salt in a
bowl, then whisk in the oil. Taste and adjust the seasoning, if
necessary.
Source from luhu.jp
Make the vinaigrette (RECIPE Follows), and dress the greens with just
enough to coat them lightly. Arrange the greens on 2 or 3 plates and
lay the figs among them, along with the cheese and walnut pieces.
Spoon the remaining vinaigrette over the top and serve, lightly
peppered. THE VINAIGRETTE: COMBINE THE SHALLOT, VINEGAR and salt in a
bowl, then whisk in the oil. Taste and adjust the seasoning, if
necessary.
Source from luhu.jp
Tags
Salads