When you have over five hundred figs on youe tree and you cannot give them away fast enough, you have to come up with different ways to eat them every day. Today's version is a simple salad. Halved figs. Chopped beets. A bed of salad leaves. Crumbled goat cheese. A balsamic and olive oil dressing. Five components to a simple but delicious plate.
FIG AND BEET SALAD
Serves 2
6-8 fresh Figs
1 Beet, boiled or roasted
2 cups Salad Greens
1/4 cup Goat Cheese crumbles
3 tablespoons Balsamic Vinegar
2 tablespoons Olive Oil
Kosher Salt
Fresh cracked Black Pepper
Cut beet into small chunks.
Halve figs.
Arrange salad leaves on a platter.
Nestle beets and figs in salad leaves.
Scatter goat cheese over figs and beets.
Whisk balsamic and oil. Season with salt and pepper.
Drizzle dressing over the salad.
Enjoy.
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