| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Salads |
3 |
Servings |
INGREDIENTS
| 6 |
|
Perfectly ripe figs |
|
|
beginning to show milky |
|
|
at the seams |
| 2 |
|
Handfuls of green |
|
|
such as tender Arugula |
|
|
Leaves and their |
|
|
Blossoms |
|
|
Red Oak Lettuce Leaves |
|
|
tendrils of Frizzy Endive |
|
|
or a Buttery Limestone |
|
|
Lettuce some Chervil |
|
|
sprigs |
| 3 |
|
Rounds of mild goat cheese |
| 6 |
|
Fresh walnuts, shelled |
|
|
and left in large pieces |
|
|
Freshly ground pepper |
| 1 |
|
Shallot, finely diced |
| 2 |
t |
Champagne vinegar |
| 1 |
pn |
Salt |
| 2 |
T |
Extra-virgin olive oil |
|
|
=OR=- Walnut oil |
INSTRUCTIONS
QUARTER THE FIGS OR SLICE them into rounds. Wash and dry the greens.
Make the vinaigrette (RECIPE Follows), and dress the greens with just
enough to coat them lightly. Arrange the greens on 2 or 3 plates and
lay the figs among them, along with the cheese and walnut pieces.
Spoon the remaining vinaigrette over the top and serve, lightly
peppered. THE VINAIGRETTE: COMBINE THE SHALLOT, VINEGAR and salt in a
bowl, then whisk in the oil. Taste and adjust the seasoning, if
necessary. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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