My husband and I went to Napa Valley and they had this unbelievable seasonal salad that had fig and watermelon radish - this salad started my obsession that day forward with figs and watermelon radish.
YUM! I use my same shallot vinaigrette that I use on other salads - and it pairs perfectly. This is my re-creation of my all time favorite vacation salad!! The shallot and watermelon radish came from my garden and the figs are in season right now - the stars aligned and here we are!!
Ingredients:
Dressing: 2:1 Olive oil to vinaigrette (as a go-to reference)
1/4 cup white balsamic
2/3 cup good Olive Oil
1 small shallot - half finely minced - (or throw all into a blender/nutribullet)
1 clove garlic - finely minced
1 tablespoon Dijon mustard
1 teaspoon honey
Pinch Salt
Pinch Pepper
Pinch hot pepper flakes
Salad: I select 2 figs per person if they're large (quartered)
Figs (fresh!) in season
Watermelon radish (in season same time frame as fig) julienne sliced
Goat cheese (honey or fig if you can find it - any brand)
Fresh Mint leaves
Tomatoes (Kumato on the vine or large - it's beautiful if you use these kind )
Fresh ground pepper
Directions:
1. Mix /whisk all the dressing ingredients together.
2. Remove the tip/stem of your figs then quarter. Thinly julienne the radish, and cut the tomatoes into chunks/quarter them as well.
3. Plate all your salad ingredients then top with dressing. I leave the mint in full leaves - unless they are really large, then I will tear in half. Just crumble the cheese over and add some more fresh cracked black pepper.
Enjoy!! This is a delicious change of pace and fun to use seasonal ingredients!
Xoxo, Chef Em
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