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Recipe:
Summary: Salad consisting of fresh figs, gorgonzola cheese, artichoke hearts and heart of palm dressed in Italian vinaigrette
Cooking time (duration): 30 minutes
Number of servings (yield): 2
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Ingredients
Dressing:
- 1 c extra virgin olive oil
- ¼ balsamic vinegar
- 2 Tbsp chopped garlic
- 2 Tbsp chopped shallot
- 2 Tbsp fresh basil – roughly cut or chiffonade
- 2 tsp Dijon mustard
- 1 tsp Tabasco sauce
- 1 tsp Lee & Perrin sauce
- 1 tsp honey
- Squeeze juice of ½ fresh lemon
- Salt and pepper to taste
Whisk all of these ingredients together for the dressing.
Salad:
- 1 c artichoke hearts – split in fourths
- 1 c chopped heart of palm
- 1 c thinly sliced sweet onion
- 1 Tbsp capers
- ¼ c candied pecans
- 1 c gorgonzola cheese
- 1 c fresh figs – quartered
- 2 c arugula
Instructions
- Toss the first five ingredients together. Then add the gorgonzola cheese and toss again.
- Add ½ dressing to salad and toss again.
- Add fresh figs and a pinch of fresh basil (which has been chiffonade, or roughly chopped).
- Add the rest of the dressing.
- Arrange a bed of arugula on a plate.
- Top with roughly a cup of salad.
- Garnish with a fresh fig, quartered, sprinkle of gorgonzola, pinch of basil and a tomato, quartered and arranged on the bed of arugula.
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