o dress the salad.
Salad:
Wipe the fresh figs gently, and
o dress the salad.
Salad:.
Wipe the fresh figs gently, and
ust before serving, arrange the fig slices on top.
Melt
Combine mozzarella cheese, olive oil, lemon juice, garlic, salt, and pepper in a resealable plastic bag. Seal and refrigerate for 2 hours. Turn mozzarella a few times in the marinade.
Arrange mozzarella and figs on a serving plate and drizzle with marinade. Sprinkle fresh mint on top.
hese to decorate the fruit salad!
iny stem end off each fig and cut in half lengthwise
his.
Fig Sauce -- Take 1/2 of the fresh figs and
Heat olive oil in a skillet over medium-low heat; cook and stir onion with a pinch of salt until lightly browned and caramelized, 10 to 15 minutes. Add figs and balsamic vinegar to onion; cook over medium heat until vinegar is reduced by half, about 5 minutes. Season fig mixture with salt and pepper.
Spread spinach onto serving plates and top with fig mixture and Gorgonzola cheese.
In a pan over medium heat, saute onion in the olive oil until softened, approximately 2 minutes.
Stir in the figs, brown sugar and vinegar. Simmer 30 *seconds*, stirring until the figs are coated well in the mixture.
In a large bowl, combine spinach leaves and the warm onion-fig mixture. Toss to coat.
Divide and place the salad on individual salad plates.
Garnish with feta, hazelnuts and black pepper.
Serve immediately.
Place a spoonful of the fig mix in each muffin.
eat down so that the fig mixture simmers steadily for 1
round the edges of the salad.
Heat the almonds in
Nut:
Coat pecan with melted butter; combine sugar, salt and minced jalapeno; sprinkle over pecans, tossing to coat. Spread on a baking sheet; bake at 325 degrees F for 15 minutes, stirring occasionally. Cool.
Dressing:
Whisk all ingredients together till thick and creamy.
Salad:
In a large bowl combine greens, apple and onion slices; toss to coat with 2 tablespoons of dressing.
Place in a serving bowl, top with cheese, raisins or figs and pecans. Pour remaining dressing on top. Serve immediately.
enter comes out clean. Cool fig cake in pan on rack
Preheat oven to 350 degrees F, then spray 2 8-inch round cake pans with cooking spray.
FOR CAKE ~ In medium bowl, whisk together flour, salt & baking powder, then set aside.
In large mixing bowl, cream butter with sugar until fluffy.
Add egg & beat well.
Add flour mixture alternately with evaporated milk. Fold in vanilla & almond extracts & 1 cup of the chopped figs.
Divide batter between the 2 prepared cake pans & bake 30 minutes, or until a toothpick inserted into the center comes out clean.
FOR FILLING ~ In a saucepan, ...
Combine vinegar, mustard, shallot, garlic and salt in a small mixing bowl.
Whisk in the oil. If you have time, let flavors mingle for 30 minutes.
In a large bowl, toss greens with the vinaigrette.
Serve dressed greens in individual bowls or plates.
Top with walnuts, figs, cheese and fresh ground pepper.
heese onto each crust. Lay fig slices on top of goat
Put the onion, sugar, spices, ginger and vinegar in a pan and cook together slowly until the onion is completely softened. Add the fig wedges and cook for another 5 - 10 minutes until the figs are just starting to break down.
Drizzle olive oil over the baguette slices and grill/broil until toasted.
Serve chutney over baguette slices, top with shaved manchego and a few rocket leaves.
Heat a saucepan over medium heat; add brown sugar, water, salt, and figs. Cook and stir until sugar has dissolved and figs have softened, about 10 minutes. Remove from heat; stir in vanilla extract. Cool for 5 minutes.
Place cream cheese on a platter; pour fig mixture over cream cheese.
1. Preheat oven to 425 degrees F. Place toasted muffins onto a baking sheet. Top evenly with a slice of prosciutto, fresh fig slices then gorgonzola. Bake for 6-9 minutes, or until cheese is slightly melted and crust is crisp.