With the combination of figs and nectarines, I find this salad to be a delicious transition from summer into fall...
Ingredients
- 8 oz arugula, washed and spun
- 1 medium nectarine, quartered
- 4 figs (black or white), sliced lengthwise
- 2 T. lemon juice
- 2 t. honey
- 1/2 c. sheep's feta, crumbled
- 1/4 c. pistachios, freshly toasted and cooled
- 1/2 c. black fig-white balsamic vinegar
- 1/4 c. walnut oil
- one shallot, thinly sliced
- 1/2 t. mustard
- 1 t. honey
- 1/2 t. fresh chives or thyme
Preparation
Grilled Figs
- Mix lemon juice and honey. Toss figs and nectarines and marinate for 10 minutes.
- Grill on each side in panini maker or outdoor grill until carmelized grill marks appear and fruit is slightly softened.
- Slice figs in thirds lengthwise and nectarines in quarters lengthwise. Cool for 10 minutes.
Vinaigrette
- In food processor combine vinegar, shallots, mustard, honey, and chives or thyme. Blend until smooth.
- With processor running, add walnut oil in thin stream until emulsified.
Salad
- In salad bowl combine arugula, nectarines, figs, pistachios, and sheep's feta.
- Add dressing and toss to coat evenly. Serve immediately.
Serves: 4-6 people
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Related Recipes: Black Fig-White Balsamic Vinegar
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