Tags

, , , , , , , , , ,

I’m so happy fresh figs are still in season.  Really happy.

I love making salads and with my boys in school, I’m enjoying making  different salads for myself to enjoy for lunch.  Sometimes, I’ll grab one of the three {yes, three} books from my bedside table and read while eating my lunch.  Uninterrupted reading time while the sun is still out is magical.

{There is something so late-summer about fresh figs.}

I can feel that summer is dissipating and I’m longing for cooler weather, baked apples, choosing just the right pumpkin and watching the leaves turn.  Can you feel it too?  I just might pop in You’ve Got Mail with Meg Ryan just to hear her character say she loves the smell of sharpened pencils (ala a new school year starting).  Me too.

To get ready for fall I’m looking through my recipes for stews, butternut squash and acorn squash and yeast breads.  I’ll also be making lots of chili, since it’s a favorite of my husband’s.  My boys are already talking about Halloween and what they plan to be {of course, this changes almost daily}.  And, projects.  Oh my, do I have projects galore.  Things like sewing curtains (straight sewing I can totally do, just no curves or pleats for me), changing the wreath on our front door, and looking for mums for the front and back porch.

  I’d say this recipe is simplicity at its finest and a very small amount of ingredients:  just five to be exact.  The hardest part about this recipe is reducing the balsamic vinegar to a sweet, syrupy consistency and surprise, it is {so simple}.

My recipe is for one serving, however you can easily double or quadruple this to make additional servings.  I’d love this as a first course for dinner guests.

 

 

Arugula with Fresh Figs and Goat Cheese

Ingredients

1 1/2 cups fresh arugula

1 cup balsamic vinegar

1 thin slice of red onion, cut in half and separated

about 1 ounce of goat cheese, crumbled

2-3 figs, stemmed and quartered

Method

Plate arugula onto salad plate.  Pour vinegar into small sauce pan and bring to a boil over medium-high heat.  Reduce heat.  And then reduce vinegar to 1/4 cup.  This step takes a little less than 10 minutes.  Vinegar will have a syrupy consistency and coat the back of a spoon.  Remove from heat and cool in glass bowl or cup.

Add red onion, figs and goat cheese to arugula.  Use about 1-2 tsp of balsamic reduction to top salad.

Serve immediately.

Servings: 1

Kitchen Note:  You will have leftover balsamic reduction, which may be used for more servings.

I’m sharing with:

A Beach Cottage, Savvy Southern Style, At the Picket Fence, French Country Cottage, Clean and ScentsibleA Southern Fairytale and Ekat’s Kitchen.

Advertisements