Monday, September 19, 2011

Grilled Figs and Frisee

Figs are still in season, but their season is nearly over. Here's a season's end recipe with figs that's positively decadent. Figs are already sweet, but grill them and their sweetness sings out. Offset that sweet flavor with the bite of frisee, the crunch of pistachios and fennel, and tie it all together with a smooth goat cheese. A match made in heaven.


4 figs, sliced lengthwise in half
1 head frisee, separated (or baby arugula)
1/2 head fennel, head cut in half lengthwise, then thinly sliced
1/4 cup shelled, roasted pistachios
1/4 cup crumbled goat cheese
2 Tbs salad dressing (try lemon honey or citrus)


Spray grill pan with olive oil and heat over medium high heat. Lay the figs cut side down on the grill and grill for about 30 seconds, turn and grill the other side for 30 seconds, then turn and heat the cut side for an additional 30 seconds, creating a pretty crosshatch pattern. Remove figs from grill pan and allow to cool. Mix frisee or arugula with fennel and pistachios. Mound salad mix on two salad plates. Top each with 4 fig halves and sprinkle with goat cheese. Drizzle with dressing.

Serves 2, easily doubled

Stealthy Cooking Tip: Fresh figs are available from June through September, they're delicate and highly perishable. Even when stored in the refrigerator, they should be eaten within one or two days of purchase. Their sweet taste is complemented by the chewy texture of the skin and the crunchy seeds. Even though they're high in potassium, they're best known for their high fiber, with each fig having about one gram of fiber.

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