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Receta Mixed Baby Greens With Fig Vinaigrette

by Global Cookbook

Ingredientes

1 Tbsp. extra virgin olive oil 2 tsp chopped shallots 1 tsp chopped garlic 1/4 lb fresh figs stemmed, peeled,     and roughly minced 2 Tbsp. honey 2 Tbsp. balsamic vinegar 2 Tbsp. champagne vinegar

1 tsp salt 1/2 tsp fresh-grnd black pepper 1/2 c. canola oil 6 c. mixed baby greens washed, spun dry 2 x very ripe tomatoes sliced 3 ounce myzithra (hard sheep's lowfat milk cheese) cut very thin     curls or possibly slices     (or possibly use dry jack cheese)

Direcciones

1. In an 8-inch non-stick skillet, heat the extra virgin olive oil over medium-high heat. Add in the shallots and cook, stirring, for 1 minute. Add in the garlic and cook, stirring, for 30 seconds. Add in the figs, and cook, stirring occasionally, till most of the liquid is evaporated, 4 to 5 min.
2. Transfer the mix to a blender, and add in the honey, balsamic and champagne vinegars, and 1/2 tsp. of salt and 1/4 tsp. of pepper. Blend on high speed for 30 seconds. With the machine running, slowly add in the oil, and blend till completely incorporated. Cold completely before serving.
3. In a large bowl, combine the baby greens and tomatoes. Toss with 1/4 c. of the vinaigrette, and the remaining 1/2 tsp. of salt and 1/4 tsp. of pepper. Adjust the seasoning, to taste. Divide the salad proportionately between 4 plates, being sure which each has 4 tomato slices, and top with the cheese slices.
4. This recipe yields 4 servings.

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