With ripe figs, sweet blackberries, and fresh herbs, this light and refreshing salad is full of flavors and textures. The balsamic fig dressing is made with Girl and the Fig vinegar, which gives it a distinctive rich flavor. If you’re sensitive to cow’s milk, feel free to substitute with a goats milk blue cheese like I did.

Blackberry Fig Salad with Balsamic Honey Dressing // serves 4

4 ounces organic goats milk blue cheese
1 pint organic blackberries
1 pint organic figs
1/2 cup pecans, chopped
8 cups organic leafy greens
1/4 cup organic herbs
Kosher salt
Fresh ground pepper
1/2 cup Arbequina olive oil
1/2 cup Girl and the Fig Vinegar
1 clove garlic
1 small shallot

1. Make the dressing

Peel and mince the garlic. Peel and finely chop the shallot.

In a small bowl, whisk the olive oil, vinegar, garlic, and shallot. Season with salt and pepper and let sit to emulsify.

2. Make the salad

Remove any debris from the blackberries.

Cut the figs in half.

Using a fork and small bowl, gently crumble the blue cheese.

In a medium bowl, toss together the greens, figs, blackberries, cheese, pecans, and dressing; season to taste with salt and pepper.

3. Serve

Transfer the salad to individual plates and sprinkle the fresh herbs over them.

Fresh Starts

categoryInspired,personal

Whole Food Recipes and The Good Life

Explore my modern collection of healthy recipes and everyday essentials inspired by urban gardening practices, farmers markets and traditional hunting and fishing experiences from around the world.

“I began to realize how important it was to be an enthusiast in life. If you are interested in something, no matter what it is, go at it full speed. Embrace it with both arms, hug it, love it and above all become passionate about it. Lukewarm is no good.” ~Roald Dahl

Before the rains came and split all the vine tomatoes, I happened upon golden heirloom tomatoes and juicy sweet peaches covered in velvet. Having fallen in love with the tomato-watermelon gazpacho I made a few weeks back this recipe is a slight variation from the original and just as good. Serve with toasted baguettes topped with prosciutto, goat cheese, and fresh basil.

jcyr1-3-2

Heirloom Tomato and Peach Gazpacho // Serves 4

5 cups chopped peaches
8 cups chopped golden heirloom tomatoes – use only yellow tomatoes for color
2 tablespoons red wine vinegar
1/4 cup walla walla sweet onion, chopped
2 garlic cloves, chopped
1 teaspoon salt
1/5 teaspoon fresh cracked pepper
sweet pea shoots to garnish

Combine all ingredients in a blender and whirl until smooth. Chill in the refrigerator up to 2 hours. Serve and enjoy.

xo,

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