It is not yet early autumn in Southern California, but the sweet scent of ripened figs on the fig tree in our backyard is attracting hummingbirds and beetles. Fresh figs have a delicate flavor and creamy texture; it can be eaten by itself, or used for both savory dishes and sweet desserts. Figs are in season from June to early fall.
Figs itself are high in fiber and a good source of potassium which helps lower high blood pressure. The leaves of the fig tree carry anti-diabetic properties that can actually reduce the amount of insulin needed by people with diabetes who require insulin injections.
This fig salad is delicate, yet healthy, and it is a great way to enjoy this summer favorite!
Servings: 16 people
Mesclun greens salad mix
½ # almonds, sliced
½ # blue cheese, crumbled
10 ea. Fresh figs, quartered
1 qt. fig vinaigrette (recipe follows)
1/3 C balsamic vinegar
1/3 C red wine
¼ C red wine vinegar
2 tsp. honey
4 ea. Shallots, minced
Salt and pepper: to taste
½ C almond oil
2 C olive oil
1-2 ea. Lemons, juiced
Tabasco sauce: to taste
Directions:
- To make vinaigrette: combine the balsamic vinegar, red wine, red wine vinegar, honey, shallots, and salt and pepper into a medium mixing bowl.
- After the ingredients are combined, slowly whisk in the almond oil and olive oil to create a homogenous mixture.
- Then add the lemon juice and Tabasco sauce and adjust to taste.
- With the finished vinaigrette, combine with the salad greens and figs. Garnish with the almonds and blue cheese.
- Enjoy!
Note: you can interchange the vinegar with sherry vinegar, and the almond oil with peanut oil.
