Figs are in season now and they are sweet reminders that fall is just around the corner. Figs were the first fruit cultivated by ancient civilizations. They were used for sweeteners before sugar cane was discovered and are still used in Northern Africa and the Middle East to sweeten confections and savory dishes. Its been proposed that Eve tempted Adam not with an apple but with a fig.
The explorers brought figs to the new world in 1520. Black California Mission figs and a white variety make excellent preserves. They are dripping with syrup when ripe and add elegant flavor to meats, make delightful confections such as clafoutis and cookies and wonderfully smooth butter like apple butter. Walnuts and fresh figs go well together as stuffing for chicken breasts. Figs with Gorgonzola cheese and fresh tomatoes, or with fresh mozzarella make great bruschetta. Figs wrapped in prosciutto with goats cheese and arugula make perfect hors d’oeuvres. Fresh or dried, figs make great out-of-hand snacks and are good for you.
This salad will satisfy your hunger pangs for something sweet, meaty and crunchy. Dress it with your favorite vinaigrette or just a little extra virgin olive oil, a squeeze of lemon, fresh ground black pepper and sea salt. Serve with crusty French bread and a glass of wine for a light dinner.
- 1 package of baby spring lettuce greens
- 1 roasted chicken breast, chilled and sliced
- 1/2 ripe avocado, sliced
- 6 cherry tomatoes, halved
- 3 fresh button mushrooms, sliced thin
- 6 fresh white figs, halved or quartered
- 2 scallions sliced thin
- 6 bocconcini (mini mozzarella cheese balls)
- vinaigrette of choice
- sea salt and fresh ground black pepper
Arrange everything on top of lettuce greens, drizzle with vinaigrette, season and enjoy.