This is a season of figs, and year after year, we are blessed with a great fig crop in our backyard. Harvesting figs is a high maintenance activity, and who else but Mom patiently does that! Mixing fruits and veggies always makes veggie eating a delight. So here goes..
Figs – 3-4, cut into half
Salad greens – 2-3 handfuls (can include arugula, baby spinach etc.)
Tomato – 1, cut in squares
Almonds – a handful
Feta cheese – 2 tablespoons
For Balsamic Vinaigrette dressing:
Garlic bulb – 1 (we will be using just 1 clove out of it, the rest can be stored for later use)
Olive oil – 3 1/2 tablespoons
Balsamic vinegar – 1 tablespoon
Salt & Crushed black pepper – to taste
- First for the dressing: Chop off the top of the garlic bulb, such that the little portion of the cloves is exposed. Put it in an aluminium foil, pour half a tablespoon of olive oil over it, wrap it and put it in the oven, pre-heated at 250 degrees. Leave it on between 20-40 minutes. Once done, take one garlic clove out of it, peel and chop into very small pieces. If you want to skip the roasting part, can also use a raw, chopped garlic clove. Add the olive oil, vinegar, chopped garlic, salt, and pepper and thoroughly mix it to make the Balsamic Vinaigrette dressing
- Grill the figs on a grill or panini maker for about 5-7 minutes.
- Mix the salad greens, put it on a plate, add tomato squares, almonds, figs (grilled side up), and sprinkle with feta cheese. Add the dressing and the salad is ready.