Figs, Goat Cheese, and Mixed Greens / Jill Silverman Hough
My recipe for Figs, Goat Cheese, and Mixed Greens with Candied Pecans, adapted from my cookbook "100 Perfect Pairings: Small Plates to Enjoy with Wines You Love."
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at jillhough.com.
Ingredients
- 1/4 cup red wine vinegar
- 1 shallot, minced
- 2 teaspoons honey
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup extra virgin olive oil
- 12 dried or 6 fresh figs, stems trimmed, quartered
- 12 cups loosely packed mixed greens (about 6 ounces) (see note)
- 3/4 cup crumbled goat cheese (about 3 1/2 ounces)
- 3/4 cup candied pecans, homemade (recipe follows) or store-bought
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