– by Barbara Harvie, Contributing Chef
Use fresh, sweet figs that pair perfectly with the tangy pepperiness of blue cheese. Figs come in many varieties; the color of the fig varies by variety, and it is not necessarily an indication of ripeness. Dry figs are a wonderful alternative if fresh figs are not available.
8 to 10 fresh figs, quartered, stem removed
1/2 pound blue cheese (gorgonzola recommended)
1 head of butter lettuce
3 tablespoons freshly squeezed orange juice
1 shallot, finely diced
zest of one orange
salt and pepper to taste
Rinse and pat dry the lettuce and place in a salad bowl. Arrange the quartered figs on top of the lettuce and sprinkle with the crumbled blue cheese.
Make the vinaigrette: place the diced shallots, orange juice, orange zest, and salt and pepper in a bowl. Slowly whisk in the olive oil. Pour over the cheese and figs.