Whole Roasted Figs with Goat Cheese and Frisée

Name: Whole Roasted Figs with Goat Cheese and Frisée
Cuisine: French
Ingredients: 6 small portions young frisée or white leaves from center of regular head chicory, washed and spun dry; 6 small portions young frisée or white leaves from center of regular head chicory, washed and spun dry; 6 small portions young frisée or white leaves from center of regular head chicory, washed and spun dry; 1½ tablespoons balsamic vinegar; Salt; Pepper from the mill; 6 tablespoons virgin olive oil; 6 large ripe Black Mission figs; 6 thin slices semiripened goat cheese; 2 tablespoons chopped fresh chives

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

This is a small appetizer course.

Ingredients

6 small portions young frisée or white leaves from center of regular head chicory, washed and spun dry
1½ tablespoons balsamic vinegar

Europe
France
Starter
Gluten-free
Vegetarian

Method

Preheat the oven to 400°F. Arrange one small portion of frisée on each of six lunch plates. Mix the vinegar with salt and pepper to your taste. Add the olive oil and whisk until the emulsion has turned foamy and pale.

Cut a cross in the root end of each fig. Set the fruits in a