| 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 |
sm |
Shallot; finely diced |
| 2 |
ts |
Champagne vinegar |
| 1 |
pn |
Salt |
| 2 |
tb |
Extra-virgin olive oil =OR=- Walnut oil |
INSTRUCTIONS
THE VINAIGRETTE
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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