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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 2 tsp chopped shallots
- 1 tsp chopped garlic
- 1/4 lb fresh figs stemmed, peeled,
- Â Â 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
- Â Â curls or possibly slices
- Â Â (or possibly use dry jack cheese)
Direcciones
- 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.
- 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.
- 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 410g | |
| Recipe makes 4 servings | |
| Calories 526 | |
| Calories from Fat 287 | 55% |
| Total Fat 32.48g | 41% |
| Saturated Fat 2.67g | 11% |
| Trans Fat 0.11g | |
| Cholesterol 0mg | 0% |
| Sodium 1351mg | 56% |
| Potassium 517mg | 15% |
| Total Carbs 48.36g | 13% |
| Dietary Fiber 14.5g | 48% |
| Sugars 24.01g | 16% |
| Protein 12.68g | 20% |
