Summer Salad with Figs and Chevre
Executive Chef Anthony Paone
Archetype
St. Helena, Calif.
A mellow honey vinaigrette brightens up this mix of baby lettuces, figs, hazelnuts and goat cheese. The combination of ingredients makes for an elegant side salad, but presenting them in a shallow bowl and adding a bit more cheese can easily turn this dish into a light entree.
Ingredients
Vinaigrette
1 1/4 cups honey
2/3 cups champagne vinegar
1 1/8 cups extra virgin olive oil
1 oz. shallots, minced
3 oranges, zested
Salad
16 oz. mixed baby lettuces
1/2 lb. ripe fresh figs, halved
1 cup toasted hazelnuts
4 oz. chevre or fromage blanc, cut into pieces
Calendula flowers, for garnish
Steps
1. For vinaigrette: In saucepan, heat honey over medium heat until it bubbles and starts to darken a bit. Remove from heat; stir in vinegar. When mixture cools to room temperature, whisk in oil, shallots, orange zest and salt to taste. Set aside.
2. Prepare mixed baby lettuces by washing and spinning dry.
3. To serve, toss lettuces in vinaigrette and plate. Garnish with figs, toasted hazelnuts and fromage blanc or chevre. Sprinkle top of salad with calendula flowers.
Photo courtesy of National Honey Board