INGREDIENTS

INSTRUCTIONS

To make the dressing: Place the lemon, orange and lime juices in a
saucepan. Simmer until the liquid is reduced to 1/2 cup. Remove the
lime leaves and chill the juice.  Place the juice in a blender with the
eggs, honey and rice wine  vinegar. Slowly blend in the olive oil.
Season with salt and pepper.  (To avoid using raw eggs, use pasteurized
or coddled eggs) To make  the salads: Wash the figs and cut each m
half. Mix together the oil  and vinegar in a bowl. Toss the figs in the
oil and vinegar. Grill  the figs for 1-2 minutes per side. Let cool and
chill until ready to  use.  Mix the goat cheese, mascarpone, lemon
curd, salt and pepper. Place 2  T. of this mixture on a fig half and
then place the other fig half on  top. Repeat until all four figs are
stuffed.  Lay out the pastry sheets. Brush with butter and wrap each
fig in one  pastry sheet. Twist into a purse shape, tie with string and
bake at  350 degrees until golden brown.  Once baked, remove the string
and tie each dumpling with the chive.  Wash the greens and spin dry.
Place each cucumber slice on a salad  plate. Place a handful of greens
on top of each cucumber, then wrap  the cucumber around the greens.
Place the dumpling on each plate.  Garnish with the tomatoes, dressing
and freshly ground black pepper.  Dean Moore usually serves this salad
with a truffle dressing but  substitutes a citrus dressing here as it
is easier to make.  Recipe printed in The Boston Herald 9/9/98
Formatted 9/98 by JoAnn Pellegrino  NOTES : Dean Moore was recently
named a "Rising Star in American  Cuisine" by the James Beard
Foundation in New York. He is executive  chef at the Top of The Hub
Restaurant in Boston, MA.  Recipe by: Chef Dean Moore,Top of The
Hub,Boston  Posted to KitMailbox Digest  by J Pellegrino
<gigimfg@ix.netcom.com>  on Sep 08, 1998, converted by MM_Buster v2.0l.

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