Wednesday, September 2, 2009

Fall Fig Extravaganza

Figs. Red. Green. Grilled. Raw. Peeled. Whole. Drizzled with Honey. Chopped over ice cream. Nearly drowned in heavy cream. Mmmmm.

Arugula & Fig Salad
(refrigerating for a couple hours makes them easier to slice)
8 red figs
4 oz arugula

4-5 Tblsp olive oil

Salt

Cayenne Pepper

6 oz fresh goat cheese, crumbled


Arrange the arugula on a serving platter. In a small bowl, stir together the olive oil and salt and cayenne pepper to taste (for us, this meant approx. 1/4 - 1/2 tsp salt + somewhere around 1/8 tsp cayenne) until mixed well. Cut the unpeeled figs crosswise into thin slices and arrange atop the arugula. Scatter the cheese over the figs. Stir the dressing again, pour over the salad, and serve.


What made this particularly amazing was both the blend of strong flavors - sweet figs, tangy cheese, zippy cayenne - and the cacophony of textures - soft cheese, seedy figs, crunchy arugula. In a word: delectable.

Recipe from Williams & Sonoma Italian Favorites

1 comment:

  1. I don't know if I have ever eaten fresh figs believe it or not. What do they taste like? I need to go out and buy a fig just so I don't this culinary ignorance hanging over me! I am sure they are delicious.

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