Wednesday, May 11, 2005

Mixed Greens Salad with Pears, Goat Cheese, and Fig Vinaigrette

Mixed Greens Salad with Pears, Goat Cheese, and Fig Vinaigrette (Adapted from CL)

For the Vinaigrette

1/3 cup balsamic vinegar
3 dried Black Mission figs, stemmed and coarsely chopped
3 1/2 tablespoons water
2 teaspoons tablespoon fresh lemon juice
1 tablespoon minced shallots
1/2 teaspoon minced fresh thyme
1 small garlic clove, minced
1 1/2 tablespoons extravirgin olive oil
1/4 teaspoon salt

For the salad

6 cups mixed salad greens
1 1/2 cups thinly sliced, cored Bosc pear
1 ounce crumbled goat cheese
salt and fresh cracked black pepper

To make the vinaigrette

In a small saucepan, add vinegar and figs - bring to a boil, reduce heat and simmer about 4 or 5 minutes. In a food processor, add the fig mixture, water and lemon juice - process until smooth.

Pour the mixture into a small bowl - stir in shallots, thyme and garlic. Whisk in oil and salt until well combined.

To make the salad

In a large bowl, toss together greens and vinaigrette until well combined. Evenly divide pears between 4 plates and top with the dressed greens. Sprinkle with goat cheese, salt and fresh cracked black pepper to serve.

Makes about 4 servings.

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  1. I made this and it was absolutely delicious - company worthy! I cut the vinegar to 1/4 cup and use 2 tablespoons Adriadic fig spread instead of the dried figs. I like to boil it a little longer until it gets thick. Wonderful! Thank you Joe!

  2. Lauren - Nice changes! Thanks for the feedback!