Goat Cheese, Figs, and Savory Greens with Sherry-Shallot Vinaigrette

Name: Goat Cheese, Figs, and Savory Greens with Sherry-Shallot Vinaigrette
Ingredients: Sherry-Shallot Vinaigrette; 8 small, fresh ripe figs, cut in half and fanned; Mixture of edible flower petals, such as calendula, bachelor’s button, or chive, for garnishing; Mixture of edible flower petals, such as calendula, bachelor’s button, or chive, for garnishing; Mixture of edible flower petals, such as calendula, bachelor’s button, or chive, for garnishing; Mixture of edible flower petals, such as calendula, bachelor’s button, or chive, for garnishing; 4 ounces aged goat cheese; 4 cups loosely packed mixed savory greens, such as arugula, mizuna, mustard, and watercress; 4 cups loosely packed mixed savory greens, such as arugula, mizuna, mustard, and watercress; 4 cups loosely packed mixed savory greens, such as arugula, mizuna, mustard, and watercress; 4 cups loosely packed mixed savory greens, such as arugula, mizuna, mustard, and watercress; 4 cups loosely packed mixed savory greens, such as arugula, mizuna, mustard, and watercress

Preparation info

Serves
4 to 8
as a first course

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is one of those very simple recipes that epitomizes summer-sweet figs; rich, aged goat cheese; and an uncomplicated vinaigrette. I particularly like a goat cheese with a little age on it in this salad—it’s deep in flavor and has a firm texture. I especially like Laurel Chenel’s Crottin or Taupinière. Try adding slices of ripe pear or apple for an interesting variation.

Ingredients

Starter
Gluten-free
Vegetarian
Summer

Ingredients

Method