fig-salad-1
I am sure that this tastes very good, at least as far as I am concerned, because I really like the combination of sweet and savory. So, a mixture of the salty prosciutto and the sweet figs will be right up my alley. However, unfortunately, this will not stop me from tagging this under "interesting" which is my somewhat derisive word for faddish food.

I would imagine that this has a tradition and a history, that farmers all around the mediterrenean would have eaten a ploughman's lunch of figs and cheese on hot summer days, resting under the very tree that the figs came from. But, will the urban gourmets who serve this to their friends know about this tradition? Will they have had grandparents that did this? Doubt it. Which will not stop me from leaping on this I ever come across it. Knowing full well the faddishness of it. So, how's that for hypocricy?

fig-salad-collage

INGREDIENTS
Honey Vinaigrette:
  • 1 tablespoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • 1 teaspoon honey
  • Salt and freshly ground black pepper
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
FigSalad:
  • 1 pint Black Mission figs, halved
  • 2 tablespoons melted unsalted butter
  • 1 1/2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup shelled pistachios
  • Leaves from 2 sprigs fresh thyme
  • Pinch salt
  • Pinch freshly cracked black pepper
  • 8 ounces baby arugula
  • 8 ounces fresh goat cheese
  • 3 ounces prosciutto, thinly sliced
INSTRUCTIONS
  • For the honey vinaigrette: In a small Mason jar or any small jar with a tightly fitting lid, combine the mustard, vinegar, honey, and salt and pepper to taste. Cover the jar and shake it to mix the ingredients up a bit. Add the oil and shake for about 30 seconds to mix it all together.
  • For the fig salad: Preheat the oven to 425 degrees F. Lay the figs out on a baking sheet, cut side up, and drizzle with the melted butter.
  • In a small bowl, combine the sugar and cinnamon and sprinkle the mixture over the figs. Roast in the oven until the figs are plump and juicy and just slightly softened, about 10 minutes. Allow them to cool to room temperature.
  • Meanwhile, place the pistachios, thyme leaves, salt and pepper in a small skillet and set over medium heat. Cook, shaking the pan frequently, until the pistachios are lightly toasted and fragrant, 3 to 4 minutes. Transfer the pistachios to a plate to cool.
  • When ready to serve, scatter the arugula and lettuce on a long board or a platter and drizzle some of your vinaigrette over the greens (the greens should be lightly dressed, not drenched). Place the roasted figs, cut side up, all over the top of the greens. Add little chunks of goat cheese all around the figs, nestle thin slices of prosciutto around the figs and finally, sprinkle over the toasted pistachios. Serve the remaining dressing on the side.


Images: Unsplash and Freepik.


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ABOUT THE CODES ON THIS BLOG

This is a random collection of pictures that relate to geometry in some way or other, which I combine with quotes from architects, artists, writers and scientists. I initially started this as a test blog for the template modifications that I like to do. But then the whole thing took on a life of its own since looking at these beautiful, structured, orderly pictures gives me a lot of peace; which I hope that you, the viewer, will experience as well.

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