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Here are two delicious recipes for the autumn months. This appetizer is so simple and easy! Be adventurous - try fresh figs or dates. You will be very happy you did. You can also substitute Belgian Endive leaves or dates if you can't find the figs.
And there is nothing like a wonderful salad filled with sweet pears or apples, combined with a tangy goat cheese and a surprise dressing with Fig Vinegar. These recipes are always a big hit – and don’t be surprised if people ask for seconds! Also, go to the Tips and Advice Page for more recipes and diet tips. See the Tips and Advice Page for even more recipes...
Figs or Belgian Endives with Saga Blue Stuffing and Balsamic Glaze
2006© Girlfriends In The Kitchen.
All rights reserved. No part of these recipes can be reproduced
without the expressed written permission of the author.
Makes about 15 appetizers. Ingredients:
15 fresh Calimyrna or Mission Figs or Medjool Dates
6 ounces Saga Blue or other blue cheese, softened at room temperature Balsamic Syrup for drizzling 15 walnut halves, toasted Fresh ground black pepper to taste
| Serving Tips:
- Serve on grape leaves, or other flat, broad green leaves. Add some red grapes to the serving platter for a nice color contrast.
Do-Ahead Tips:
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Cut figs in half lengthwise. (If using Belgian Endive leaves, wash, dry and separate leaves. I like to make sure they are all the same length - about 2 inches or so. ) Spread soft cheese on each piece, top with walnut half, and drizzle with balsamic syrup.
Arugula, Pear and Walnut Salad with Goat Cheese 2006© Girlfriends In The Kitchen.
All rights reserved. No part of these recipes can be reproduced
without the expressed written permission of the author. Makes about 4 servings. - 4 medium - firm pears ( Bartlett preferred) or firm, crispy apples
- 1 tablespoon fresh lemon juice
Salad dressing - 2/3 cup extra virgin olive oil
- 3 tablespoons balsamic fig or cherry vinegar*
- 2 tablespoons sherry wine vinegar
- 1 teaspoon whole grain Dijon mustard
- 3 tablespoons finely minced shallots
- ½ teaspoon Kosher salt
- Freshly ground black pepper
* Can be purchased at specialty food stores such as Williams Sonoma. Quickly whisk all ingredients until emulsified or thick. Salad - 7 cups Arugula or baby spinach, or mixed micro greens washed dried and torn in bite-size pieces
- 4 ounces goat cheese or crumbled blue cheese or Shaved Parmesan
- 1 cup walnuts, toasted
Toast the walnuts in a small dry skillet until browned, 3 minutes and set aside. Do not burn them - they just need a light toasting. Core apples or pears and if there are any brown spots on the fruit, cut them off. Slice apples or pears into thin slices cut from top to bottom. Squeeze lemon juice on slices to prevent browning. In a large salad bowl or on individual plates, mix salad greens. Add goat cheese, in chunks. Gently toss with the dressing. Chop walnuts coarsely and sprinkle on top. | Do-Ahead Tips:
Dressing can be made up to two days in advance. Cover and refrigerate if using later. Bring to room temperature and whisk again.
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Sea Girt, NJ 08750
©Marybeth Gregg
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