1 hour ago
Wednesday, September 14, 2016
THE FIGS ARE FINALLY HERE!
Yes, folks, for 3 weeks only, I can find figs at the supermarket, farmer's market and on my little tree in New Jersey! woohoo!
For this salad, I grilled my figs in a grill pan because they weren't that sweet (happens sometimes).
The heat of a grill will bring out the sugars in the figs and make them jammy and sweet.
I paired them with roasted golden beets, arugula and speck (smoked prosciutto).
Slice figs in half and if not sweet, grill in a grill pan with a little olive oil for 2-3 minutes on flesh side only.
You know how to roast beets by now, so I am skipping this instruction.
1 tbsp honey
1 tbsp of grainy mustard
2 tbsp red wine vinegar
2 tbsp olive oil
sea salt & pepper
Whisk the dressing ingredients with a fork.
Roll up the prosciutto or speck slices, not too tight, and cut them into pieces, you will have nice little rosettes for your salad.
Plate everything together and drizzle with some dressing.
A beautiful dish for company or my lunch!