Fig & Feta Salad

IMG_5167Hello all-  Figs– even their name is fun.  Sweet and shapely, with that darkish purple skin hiding all the speckledy pink tucked inside.  I’ll tell you in our small town they are a little hard to find, but I tracked some down this week and made a bright little salad to go with our chicken chili when friends came for lunch on Sunday.

8 or 10 sweet ripe figs
salad greens, torn to pieces
1/4 cup crumbled feta*
1/4 cup pine nuts, toasted
1/3 cup olive oil
1/4 cup white balsamic vinegar
dash of salt
a few grinds of fresh pepper
1/2 tsp. sugar

Pop the pine nuts into a 350 degree oven for just 2 or 3 minutes to toast them (please do keep your eye on them–they can burn easily).  Layer the salad greens, figs, feta and pine nuts on a pretty platter.  In a container with a lid, shake together the oil, vinegar, salt, pepper and sugar until they are completely blended and drizzle the dressing over the salad just before you serve it up.


Makes plenty for 4 servings of salad as a side dish.

*I had feta with lemon and herbs, nice and fresh on this salad.


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