A Great Salad: Fig & Goat Cheese
Need I say more? Doesn't the title speak for itself?
If you are new to this blog, welcome.
I'm Stacey, and I LOVE FIGS.
Don't ask how, but I found some fresh, ripe, bursting, beautiful figs. Unheard of in June, since figs are not ready in our area till late August, early September (must be from California).
I made a simple salad of a few sliced figs on some baby arugula with a goat cheese crouton.
The dressing is a tsp of Dijon mustard mixed w/ 1 tbsp balsamic vinegar and a few tablespoons of good olive oil, sea salt and pepper. I use an old French mustard jar to mix my dressing and keep adding to it.
For the croutons:
Slice a baguette, and put some nice herbed chevre on each slice of bread and put under the broiler for a minute to cook the cheese (you can do this in a toaster oven too).
Plate the salad and drizzle the dressing over everything, even the crouton.
This is so good.
I've eaten this salad 3 days in a row!