Figs and Honey and three late Summer Salads

Fig Honey Butter

(makes 2 cups)

  • 1 cup figs
  • 1/4 cup honey
  • pinch cloves
  • 1-1/2 cups water

Place figs, honey, cloves and 1 cup of water in a container, and use an immersion blender to puree until smooth.  Gradually add more water until desired consistency is reached.  Spread on muffins, toast, etc, as you would apple butter.

Fig Honey Vinaigrette

  • 1/2 cup Fig Honey Butter (recipe above)
  • 1/3 cup water
  • 1 teaspoon red wine vinegar

Puree ingredients using an immersion blender until smooth.  Use as a dressing on salads.

Candied Walnuts

  • 1 egg white
  • 1/2 cup brown sugar
  • pinch salt
  • pinch nutmeg
  • pinch cloves
  • 1 tablespoon water
  • 3 tablespoons melted butter
  • 2 cups chopped walnuts (or substitute pecans)

Preheat the oven to 300 F and cover a baking sheet with foil.  In a bowl, whisk together all ingredients except for the walnuts, until well incorporated.  Add the walnuts and stir to coat them completely.  Spread evenly on the baking sheet and bake for 30 minutes, stirring once.  Remove from the oven, stir again, and cool completely before storing.

(Salads for Two)

Fig, Goat Cheese and Candied Walnut Salad with Fig Honey Vinaigrette

  • 2 cups mixed greens
  • 3-4 tablespoons fig honey vinaigrette (recipe above)
  • 6 figs, chopped
  • 1/4 cup goat cheese
  • 1/4 cup candied walnuts
  • salt and pepper

Toss the greens with the vinaigrette until coated.  Divide between two serving dishes.  Top with the figs, goat cheese and walnuts, and sprinkle with salt and pepper.

Cherry Tomato, Mozzarella and Grilled Corn Salad

  • 1 cup cherry tomatoes, halved
  • 1 cup small, fresh mozzarella balls, halved
  • 1 ear of grilled corn, cold, sliced off the cob
  • 1 tablespoon fresh basil, chopped
  • cucumber, zucchini, onion, etc, if available, diced
  • zest and juice of 1/2 lemon
  • salt and pepper

Combine all ingredients.  Eat! :)

For the Zucchini "Pasta", click here for a previously posted recipe.  :)