This is my version of a salad made at Via Vite in Cincinnati...Warm Goat Cheese and Fig Salad with Truffled Vinagrette. It won my heart the first time I ate it.
1 bag mesculin greens rinsed
3 fresh figs, quartered
2 sprigs lavender chopped if you can get it
4 large rounds of goat cheese
Olive oil
Dressing
1 tsp. truffle oil
1/4 cup good olive oil
1/4 cup good balsamic
1T. honey
1T. frozen mango juice
Goat Cheese: Place wax paper on a cookie sheet then goat cheese rounds on top. Drizzle with olive oil and crack some pepper on it. Bake at 400 for 10 minutes until starting to get crispy. Place on bottom of salad plate.
Mix greens and lavender and plate on top. Whisk the dressing together until well emulsed and drizzle. Place a fig or two on the side of the plate..
1 bag mesculin greens rinsed
3 fresh figs, quartered
2 sprigs lavender chopped if you can get it
4 large rounds of goat cheese
Olive oil
Dressing
1 tsp. truffle oil
1/4 cup good olive oil
1/4 cup good balsamic
1T. honey
1T. frozen mango juice
Goat Cheese: Place wax paper on a cookie sheet then goat cheese rounds on top. Drizzle with olive oil and crack some pepper on it. Bake at 400 for 10 minutes until starting to get crispy. Place on bottom of salad plate.
Mix greens and lavender and plate on top. Whisk the dressing together until well emulsed and drizzle. Place a fig or two on the side of the plate..
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