Fresh figs brushed with a little lime juice and warmed in the oven. Creamy goat cheese rolled in rosemary and crushed nuts. Balsamic red wine reduction. Mesculin greens poached from my buddy's garden while he is on "summer vacation". That's what he calls going away for two of the coldest wettest weeks on coastal Maine. I have another word for it. Any hoo..... I still get to raid his garden while he's away. Nice nutty grapeseed vinaigrette. Here's how you can make all or part of this
Fig Patrol first buy a nice couple of figs. Keep 'em cold in the fridge. Halve them and sprinkle a little fresh squeezed lime juice on them and a pinch of salt. In a hot 400 degree oven for 6 minutes
Goat Cheese Puck: throw small sheetpan in oven to preheat, buy a small log of good goat cheese around 4 oz. Mix 1/2 cup of toasted crushed nuts with 1/4 cup panko bread crumbs. Whip one egg white until frothy. Finely chop some fresh herbs, I used rosemary and parsley. Cut goat cheese into 4 even pieces and press with herbs. Dip in egg whites and then in nuts. Onto the preheated pan and top rung of Roasting Oven for 3 minutes
Grapeseed Vinaigrette grapeseed oil is neutral and slightly nutty tasting at the same time. It is a welcome change from heavy vinaigrette made with the ubiquitous EVOO. Here is a simple recipe
1 teaspoon good mustard in a bowl, add 1/4 cup grapeseed oil, add 1 teaspoon finely chopped shallot, add 1 Tablespoon white wine, 1 Tablespoon red wine vinegar, sea salt and fresh ground pepper.
If I had some I would have throw some sliced proscuitto into this salad. Figs go well with pork.