We’re still on vacation, and on our last night in Lyon we tool a wonderful cooking class; our chef-host had a beautiful fig tree in the back yard, and we ate fresh figs right from the tree! Although I prepared this post well before we left, I thought it appropriate to post before I return. I do hope you’re all doing well, know that You know that I miss reading about what you’re cooking and that I’ll be back next week with lots of stories!!
One of our dear friends brought us a package of fresh, beautiful figs as a hostess gift (I love my friends!). Coincidentally I had taken out a portion of goats cheese from the deep freeze, so this salad was literally staring me in the face. A quick weeknight meal. There are no directions or quantities, do what your heart dictates, you can even throw in some crispy prosciutto or don’t make it crispy. It’s simple and wonderful. I sautéed the onions until they were soft and then I poured in about 1/4 cup balsamic vinegar and cooked it down until it was the consistency of syrup. You can use this to dress the salad…it doesn’t need much.
My salad has fresh figs, quartered, toasted sliced almonds, goats cheese, caramelized onion, balsamic dressing, arugula (rocket) and spinach.
It’s kinda like the kitchen sink salad
Fresh Figs, Goats Cheese, Caramelized Onion and Walnuts on Arugula and Spinach
I’m posting this from our little apartment in Paris in the Le Marais … Correction: Montmatre district. Here is a little peak. Cheers!
Kitcheninspirations 