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.
Published in
Food