Tomato, Fig, Goat Cheese, Basil, and Olive Salad with Balsamic Vinaigrette | James Beard Foundation
This recipe, adapted from a version by renowned chef Anne Rosenzweig, first appeared in the New York Times in 2002, accompanying an article by Marian Burros.
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Cooking tools:
- Mixing bowl
- Whisk
- Serving bowl
- Serving platter
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tongs
- Salt shaker
- Pepper mill
Ingredients
- 2 tablespoons balsamic vinegar
- 1/3 cup olive oil
- 4 cups frisée, broken into pieces
- 2 cups arugula, tough stems removed, torn into bite-sized pieces
- Salt
- freshly ground black pepper
- 4 large tomatoes, cored and cut into thin wedges
- 1/3 cup Kalamata olives, pitted and sliced
- A handful of basil leaves, torn
- 6 figs (still a little firm, not overripe), cut into quarters
- 3 ounces fresh goat cheese, crumbled
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