Figs are a summer fruit, but Black Mission Figs are still available at the grocers. Their deep sweet flavor counterbalances the intense saltiness of Smithfield Ham in this dinner salad. And the richness of that pairing fits with the “over-ripe” quality of nature right now as the afternoon light mellows and the trees start to turn.
Before assembling the salad, first make a sherry vinaigrette. While that seems pretty “foodie” with all sorts of high end ingredients like shallots and walnut oil, it’s actually a snap to make and an investment in future meals. The vinaigrette will last up to three weeks in the refrigerator, so bring it out to dress some steamed spinach to go with the chops next Tuesday night.
Both dressing and salad recipes are from Katy Sparks’ Sparks in the Kitchen (2006)
Ingredients:
For the dressing—
1 shallot, peeled and minced fine
1 teaspoon salt
1 teaspoon Dijon mustard
¼ sherry vinegar
3 tablespoons walnut or hazelnut oil
¾ cup extra virgin olive oil
pepper to taste
For the salad—
Bag of arugela or mixed salad greens
8 oz package of Black Mission Figs (if fresh are out of season, used dried Mission Figs)
Half a small roll of goat cheese, broken into crumbles
2-3 paper thin slices of Smithfield Ham, torn roughly into small pieces
Handful of toasted walnuts*
Process:
In a shallow bowl, combine the minced shallot with salt. Let the mixture sit for a few minutes so the shallot will “weep” for a richer flavor. Stir in the mustard, vinegar and nut oil. Next pour the olive oil in a thin stream while vigorously beating the dressing with a fork to emulsify the oils. (The oil and vinegar mixture will separate later, but no worries; simply beat them together again.)
Put the salad greens into a wide-mouthed salad bowl. Slice the figs into halves, reserving about five or six slices for the top. Toss the salad with two scant spoonfuls of dressing. Be careful!
You only want enough to flavor the mix, not drown the greens. Strew the goat cheese crumbles, ham, walnuts and remaining fig slices in an artful manner.
With some whole wheat rolls, this salad serves two hungry types for dinner or four as a first course.
*For tips on toasting nuts, see the Kitchen Tango recipe for Strawberry Spinach Salad.
2 comments:
Mmmm....figs. I brought some to a friend's house for dessert the other night, along with some decadent mascarpone cheese.
That sounds like a delicious combination! Must try it--
Do you add a bit of honey or have as is?
A friend of mine has a fig tree in her back yard that yields fruit all summer long-- how lucky is that?!
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