September 17, 2010 § 1 Comment
Fresh figs have so much going for them. They are beautiful – little gems when they’re sliced open. I love the taste – definitely sweet, but not very fruit-like. They are available locally – fig trees bear fruit even in Seattle’s challenging climate. So, why can’t I figure out (ha!) what to do with these marvelous little morsels? Perhaps it is their enigmatic nature, their air of mystery.
This year I was determined to make something fantastic with figs. I bought figs, I ate a few, I googled recipes… nothing. The figs withered. They were compost. But then I tried again. I brought home more figs, and I did not hesitate. I did not look to others for answers. I made up a fig salad, and it was fantastic. It was also exquisitely simple. Let me share my good news…
Toss together: figs (cut into 1/8s), torn lettuce, slices of parmesan, toasted croutons, shreds of prosciutto
Dress the salad with a mix of: champagne vinegar, a touch of maple syrup, extra virgin olive oil.
I ate this salad with great joy! Now I’m ready to try another fig recipe. My enthusiasm knows no bounds. If you have a great way of preparing fresh figs, tell me about ! Here, or on our Facebook page.