From the blog For Love of the Table
1/4 c. walnuts
7 to 8 oz. ripe, fresh figs (about 10), stemmed and halved
1/4 lb. red grapes (about 18 to 20), halved
2 oz. trimmed escarole (see note), torn into bite-sized pieces
a small handful of arugula (a generous half ounce), torn into bite-sized pieces
a handful of mint leaves (about 1/2 cup—measured by dropping the leaves loosely into the cup)
Salt & Pepper
Creamy Dijon Vinaigrette (below)
Preheat the oven to 350°. Spread the walnuts in a small pan and toast until fragrant and light golden—about five minutes. Drizzle sparingly with olive oil and sprinkle with salt. Set aside to cool. When cool, break into medium sized pieces.
Place the escarole, arugula and mint in a large bowl. Add the figs, grapes and walnuts. Season with salt and pepper. Drizzle with a small amount of the vinaigrette and toss carefully. Everything should be coated in a light film of the dressing.
Divide the contents of the bowl among four individual plates...tucking the fruits among and around the greens and dividing the figs evenly among the four plates. (Alternatively, arrange the salad on one large platter.) If you like, drizzle more of the vinaigrette over the salads. Serve immediately. Serves 4.
Note: To prepare the escarole, trim away the bruised outer leaves and the bitter dark green portions. The prized part of the escarole is the tender, inner white, yellow and pale green portion.
Creamy Dijon Vinaigrette:
1 T. champagne (or white wine) vinegar
1 T. Dijon mustard
salt & pepper
1/4 c. olive oil
6 T. whipping cream
Combine the vinegar and mustard in a small bowl and whisk until smooth. Continue to whisk while slowly drizzling in the oil to form an emulsion. Whisk in the cream. Taste and season with salt and pepper. (The vinaigrette will continue to thicken as it sits.)
http://www.forloveofthetable.com/2014/09/fresh-figsin-salad-with-escarole-mint.html
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