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Ingredientes
- 1/2 c. balsamic vinegar
- 2 x figs cut 8 pcs each
- 1/2 c. Port wine
- 1/2 c. water
- 1 Tbsp. honey
- 1 x shallot chopped
- 1 x garlic clove chopped
- 1 tsp lemon juice
- Â Â Salt to taste
- Â Â Freshly grnd black pepper to taste
- 6 c. mixed greens
- 1/2 lb smoked chicken breast skin removed,
- Â Â and sliced 1/4" thick
- 1 lrg ripe pear cored, sliced
Direcciones
- Reduce vinegar in small saucepan over medium-low heat to 1/4 c.. Remove from heat, pour into bowl and let cold.
- Place figs, Port and water in small saucepan. Bring to boil, then simmer till figs are tender, 10 min. Drain figs in strainer over small saucepan. Chop figs and set aside.
- Reduce fig juice over medium-low heat to 1/4 c.. Add in to vinegar along with minced figs. Stir in honey, shallot, garlic and lemon juice. Add in salt and pepper to taste.
- Arrange 1 1/2 c. mixed greens on each of 4 serving plates. Divide chicken among plates and surround with pear slices. Season chicken with pepper. Serve with fig dressing.
- This recipe yields 4 servings.
- Comments: Fresh figs are very perishable and bruise easily, so handle them with care. Cover and chill them no longer than two to three days. Underripe fruit can be held at room temperature out of direct light; just turn it frequently as it ripens. Pears will ripen at room temperature, but you can speed the process by placing them in a paper bag.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 419g | |
| Recipe makes 4 servings | |
| Calories 508 | |
| Calories from Fat 314 | 62% |
| Total Fat 34.9g | 44% |
| Saturated Fat 5.28g | 21% |
| Trans Fat 0.05g | |
| Cholesterol 29mg | 10% |
| Sodium 3145mg | 131% |
| Potassium 372mg | 11% |
| Total Carbs 34.53g | 9% |
| Dietary Fiber 8.9g | 30% |
| Sugars 21.58g | 14% |
| Protein 12.17g | 19% |
