0.0 – 0 reviews • Fig Recipes
| Total: |
16 min |
| Prep: |
10 min |
| Cook: |
6 min |
Ingredients
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons walnut oil
- 1 tablespoon finely minced shallot (about 1/2 shallot)
- 1 teaspoon minced fresh thyme
- 8 ripe black or green fresh figs, halved
- Olive oil for brushing
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 8 diagonally cut baguette slices
- 1 medium head frisee, leaves separated, and torn (about 8 cups)
- 1 bunch watercress, stems trimmed (about 3 cups)
- 1/4 cup walnuts, toasted and roughly chopped
- 4 ounces slightly aged goat cheese, such as Bucheron, rind trimmed and cheese crumbled
- 4 ounces slightly aged goat cheese, such as Bucheron, rind trimmed and cheese crumbled
Instructions
- 1. Preheat a grill to medium.
- 2. For walnut dressing: Whisk vinegar, mustard, 1/2 teaspoon salt, and black pepper in a small bowl. Gradually whisk in oils until smooth and slightly thick. Stir in shallot and thyme.
- 3. For salad: Lightly brush figs with olive oil and grill, turning occasionally, until soft and lightly charred, about 6 minutes. Remove from grill and season with salt and black pepper to taste. Brush sliced bread with olive oil and grill until lightly toasted.
- 4. Toss frisee, watercress, and walnuts with dressing. Add goat cheese and toss lightly. Divide salad among 4 plates, top with warm figs, and serve with toasted bread.
