My son, Russ, brought me a sack of figs from his backyard tree.
The first thing I do upon receiving a gift of figs—after hugging the giver, of course—is to photograph the ancient and extraordinary fruit. I know, I know. . . it’s really a flower, but I try not dwell on that. There’s something earthy and pure about the soft texture and sweet taste of figs. It’s tempting to munch on them like candy. Though eating them in their natural state is best, you can also poach figs in wine, toss them in a salad, or bake in a dessert. They’re especially good paired with prosciutto or eaten with a bit of feta tucked into the center.
Perfection is a Fresh Fig
There’s nothing quite as enjoyable as a bowl of sweet, juicy figs in September. These little gems are not only tasty, they’re loaded with antioxidants, vitamins, calcium, and fiber.
I’ve found a recipe I intend to use the next time I go to the farm, assuming my supplier is still delivering. It’s a simple salad made with sweet figs, tangy feta, and fresh arugula topped with a handful of Marcona almonds and a balsamic and honey vinaigrette. I couldn’t wait. I made just one serving for dinner using ingredients I had on hand. Ahhh!!! How sweet it was. (See photo and recipe at end of this post.)
Fig Salad: I didn’t have arugula, only spinach and butternut lettuce, which worked just fine.
Fig and Arugula Salad
Ingredients:
- 4 cups arugula
- 8 fresh figs, quartered
- 1/4 cup feta cheese
- 1/4 cup Marcona almonds
- 1 Tbs. honey, or to taste
- 2 Tbs. balsamic vinegar
Directions:
- Gently toss arugula, figs, cheese, and almonds together in a large bowl.
- Place the honey and balsamic vinegar in small bowl and whisk.
- Add salt and pepper to taste.
- Dress salad just before serving. Serves 4.
Note: If you prefer, you can also whisk in a little olive oil with the balsamic vinegar and honey.
