Before I left for North Carolina, my grandfather asked if I’d bring some fresh figs. There was a recipe he wanted us to make but he couldn’t find fresh figs in his area. Whole Foods to the rescue! I picked up a pint and hopped onto I-26.
Saturday evening, we decided to make salmon and vegetables to have with the salad. Although the salad was just an accompaniment to the main entrée, it ended up being my favorite part of the meal.
Balsamic Grilled Fig Salad with Goat Cheese, Pecans, and Prosciutto
(adapted from The Fresh Market)
Ingredients:
- 12 large fresh figs, halved
- 1/2 cup balsamic vinaigrette dressing, divided
- 6 oz. baby spinach leaves
- 2 oz. crumbled goat cheese
- 1/4 cup finely chopped toasted pecans
- 2 oz. torn prosciutto
Preparation:
Toss figs with 1/4 cup vinaigrette in medium bowl; set aside. Broil figs on rack, turning once, until figs are caramelized, about 4 minutes; keep warm. Arrange spinach on serving platter. Top with figs, goat cheese, pecans, and prosciutto. Just before serving, drizzle with remaining 1/4 cup dressing.
Not just pretty. Delicious and pretty.
For the salmon we had also picked up at The Fresh Market, we used Ina Garten recipe for Asian Grilled Salmon.
I love Ina because her recipes aren’t difficult. A simple marinade of Dijon mustard, soy sauce, olive oil, and garlic was all the salmon needed.
All weekend, we introduced my teenage brother to new vegetables. He claimed he only likes raw spinach. Weird, I know. For this dinner, we sautéed zucchini and cherry tomatoes in olive oil and oregano.
And what would dinner be without a bottle of wine? A dry dinner. Of course the teenager wasn’t allowed any.
All together, it was a great Summer meal. Though the heat tells me otherwise, Summer is winding down and the opportunities to enjoy grilled food are coming to a halt. Sad!
What are your favorite salad toppings?
What’s your favorite grilled fish? Vegetable?
