Friday, October 22, 2010

Fig and Arugula Salad

Figs are back! They don't last long, so here's one way to really enjoy them. Also, the new pecan crop is just becoming available. This salad mixed the peppery taste of arugula with a pungent bleu cheese, then tops it with figs and fresh pecans. Add a bold balsamic dressing and prepare for a party in your mouth!


8 figs
4 cups baby arugula
1/4 cup bleu cheese, crumbled
2 Tbs. chopped fresh pecans
balsamic dressing


Halve figs. Arrange arugula on salad plates. Top with figs, bleu cheese, and pecans. If you don't care for bleu cheese, feel free to substitue another strong flavored cheese. Suggestions include gorgonzola, manchego, or parmesan. Dress each serving with 1 tsp. salad dressing.  

Stealthy Cooking Tip: Mixing strong flavors makes for a bold salad. This salad also has a strong dressing, balsamic. If you want to tone it down a bit, you might use a honey mustard dressing instead. Serve this with foods that can stand up to bold tastes. Think barbecue, lamb, or other spicy foods!

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