Sunday, 14 August 2011

Recipes revisited: Summer Fig & Goat's Cheese Salad

Last time I posted this, I must admit I was somewhat tardy. It was the very tail end of the fig season and it was small cruelty on my part to post such a delicious salad with next to no hope of obtaining the figs.

This time I'm at the earlier end of the scale; however I am reassured by having already seen figs in the shops. If you like more exotic salads - though this is really very ordinary - please don't hesitate to make it. The main ingredient is really only available between August and September, so now's your chance to indulge in something a little special. Enjoy!

Fig & Goat's Cheese Salad



Ingredients (serves 4):
For the salad:
4 figs
1 red onion
2 capricorn goats cheeses
1 tbsp pine nuts
100g rocket
100g spinach

For the dressing:
2½ tbsp olive oil
1 tbsp balsamic vinegar
¼ tsp ground cinnamon
Salt and black pepper

Method:
Begin by cutting the onions into wedges, then place in a roasting tin, drizzle with olive oil and a sprinkling of salt and pepper then roast at 200°C for 35 minutes or until the onions are soft and slightly caramelised. While the onions are cooling, grill the pine nuts, taking care not to burn them and slice the goats cheese in half width-ways (see photo) ready to grill.

Mix up the vinaigrette and place a small handful of rocket and spinach on each plate, scatter the pint nuts and onion slices over the leaves, cut the figs into quarters and place on the plate. Grill the goats cheese for 3-5 minutes, until runny and slightly golden on top, spoon the vinaigrette over the salad and then place the goats cheese on top. Serve immediately; it is nicest while the goats cheese is still warm.

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