Ingredients Jump to Instructions ↓

  1. 6 Perfectly ripe figs

  2. - beginning to show milky - at the seams 2 Handfuls of green

  3. - such as tender Arugula - Leaves and their Blossoms, - Red Oak Lettuce Leaves, - tendrils of Frizzy Endive - or a Buttery Limestone - Lettuce, some Chervil - sprigs 3 Rounds of mild goat cheese

  4. 6 Fresh walnuts, shelled

  5. - and left in large pieces Freshly ground pepper --THE VINAIGRETTE-- 1 sm Shallot; finely diced

  6. 2 ts Champagne vinegar

  7. 1 pn Salt

  8. 2 tb Extra-virgin olive oil

  9. 2 or 3 plates and lay the figs among them, along with the cheese and walnut pieces. Spoon the remaining vinaigrette over the top and serve, lightly peppered. THE VINAIGRETTE: COMBINE THE SHALLOT, VINEGAR and salt in a bowl, then whisk in the oil. Taste and adjust the seasoning, if necessary.


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