A fall-y figgy salad

October 6, 2014


Figs, Goat Cheese, and Mixed Greens / Jill Silverman Hough

Speaking of figs (we were, sort of), how about a fall-y, figgy salad?

Here in the SF Bay Area, where the calendar says October but the weather says August, it’s just what the doctor ordered—seasonally-appropriate figs in a temperature-appropriate setting.

I’m lucky enough to have figs growing in the back yard. The ones towards the top of the tree, the ones I can’t reach, are for the birds. Literally. But the rest are for me.

Figs, Goat Cheese, and Mixed Greens / Jill Silverman Hough

I mostly eat them as snacks, or with yogurt and granola for breakfast. But I’ve also been known to make Drunken Fig Jam and Honeyed Fig and Goat Cheese Tarts. Plus there’s my friend Pam’s fig-bite appetizer.

It’s all Pam’s fault, really. See, she had a fig tree in her back yard and I thought it was just so cool that she could pick a few, halve them, stuff each half with a little blob of blue cheese, then top it with a jaunty walnut and a drizzle of honey. Voila!—the most California casual appetizer ever. Picked from one’s very own tree.

But I digress. Figs in salad are a good thing. Especially while it’s still warm out. Especially when you add goat cheese, candied pecans, and a simple shallot vinaigrette. (Here’s the recipe.)

Here’s to fig season!

And—thanks, Pammy.

Figs, Goat Cheese, and Mixed Greens / Jill Silverman Hough

3 thoughts on “A fall-y figgy salad

  1. Rita

    Rita again: What percent acidity wine vinegar do you use? They vary from 5 to 7 percent. And that makes a difference. My preference is Holland House — 5% acidity and nice wine flavor.

  2. Jill Post author

    Rita–my vinegar is 5%, too, but it’s a basic Star brand. I often have a lot of wine leftover from wine tastings and think I should start making vinegar, but am not sure how to keep the acidity consistent with consumer versions. I’ll have to look into it one day–have you ever done it?

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