Nothing says summer as loud and clear (and deliciously!) as heirloom tomatoes and fresh figs. I handpicked a variety of tomatoes at the farmers market to go with the plump purple figs I already had from Stanleys, and plated a rather lovely, simple summer salad, if I do say so myself.
Ingredients ::
1 T balsamic vinegar
1/4 t sea salt
Extra virgin olive oil, eyeball it
3 T pine nuts
Arugula
2 ripe tomatoes
1/2 lb fresh purple or green figs, cut into quarters
1 oz crumbled goat cheese (I used a kalamata olive cheese from Wisconsin because that's what I had)
Black pepper
In a small bowl whisk together vinegar and salt. Whisk in oil. In a small skillet, over medium-low heat, toast pine nuts, shaking the pan frequently so they do not burn. Arrange arugula and tomato slices on a large plate. Scatter figs and pine nuts over tomatoes. Sprinkle with cheese, drizzle with dressing, and finish with pepper.
Enjoy on your deck with a chilled bubbly of your choice.
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