Salade Chevre Figue
Wash the figs. For an attractive presentation, cut the fig in four without cutting through the stem, and allow the fruit to fan open.
Garnish four salad plates with the greens and the figs. Place one ounce of cheese alongside the fig, and sprinkle with walnuts.
Prepare a vinaigrette with the olive oil, walnut oil, vinegar and salt and pepper. Pour on top and serve.
Makes 4 salads.
- 4 figs
- 4 cups mixed baby greens
- 4 ounces creamy goat cheese, or you could try feta cheese as well
- 8 walnuts, chopped
- 3 tablespoons olive oil
- 1 tablespoon walnut oil
- 1 tablespoon vinegar (you pick)
- salt and pepper
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