Friday, 17 June 2016 09:44 Written by Sarah Morin
* Ingredients can be found at the market Dressing: - 1 cup Extra Virgin Olive Oil* - ¼ cup White Balsamic Vinegar - ½ teaspoon Honey Mustard* - 1 tablespoon Honey* - 1 tablespoon Fig Spread - Pepper Salad: - 4 oz Mixed Greens* - 1 Round R&G Cheesemakers’ Eclipse Goat Cheese* - Pistachio Nuts, Shelled and Roasted - 6 Fresh Figs - Chives* - Fresh Molasses Preparation of Dressing: Blend all dressing ingredients together in an immersion or tabletop blender while adding olive oil through cover while running. Place cleaned salad greens in a large bowl. With a large spoon, run vinaigrette around inside of bowl. Gently toss greens into the center of the bowl. Do not over dress. To Assemble and Plate: Place serving of mixed greens on a plate. Cut and place a wedge of goat cheese on top of greens. Slice figs ½ inch thick and stack 2 off set on plate. Scatter roasted pistachio nuts. Drizzle honey and finely chopped chives on top of greens. Drizzle plate with fig molasses.
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