Thursday, July 5, 2012
Roasted Figs with Honey and a French Salad
Oh yum! Fresh figs are amazing. Better yet: roasted, and topped with honey... and stuffed with cheese.... and served with a delicious salad....oh my!
5-10 Figs, split into halves
salt and pepper
goat, gorgonzola, or ricotta, for filling
pancetta (optional, for those that eat meat)
herbs: thyme or rosemary
1. Split figs in half. Drizzle with olive oil and use hands to rub around the whole fig. Salt and pepper, and splash with balsamic vinegar.
2. Set oven to 325 degrees and bake for 10 minutes, until figs are runny with juice.
3. Turn off oven and top each fig with desired cheese, more pepper, herbs, and drizzle of honey.
For the Salad:
Mixed delicate and bitter Greens (such as endive, radicchio, dandelion, baby spinach, etc)
Strawberries or cherry tomatoes
French Mustard Vinaigrette
Shallot, finely chopped
Red Wine Vinegar, 1-2 capfuls
About 1 tsp of Dijon or Champagne Mustard, Grainy or smooth
salt & pepper
Whisk the mustard, shallot, and vinegar together in a bowl. Slowly stir in the olive oil. Salt and pepper, taste, and adjust flavors.
Serve the figs with the salad and enjoy!!