Live Fresh! Recipe #3 – Fig and Roasted Scallion Balsamic Dressed Spring Greens with Chevre

Fig and Roasted Scallion Balsamic Dressed Spring Greens with Chevre
~ an original recipe by Dr. Alan Chong

Dressing

approximately ¼ c pulp of 4 large fresh figs*, well mashed

2 tsp cane sugar

2 Tbsp balsamic vinegar

1/4c red wine vinegar

1/4c + 1 tsp extra virgin olive oil

1 tsp fine sea salt

1 tsp fresh ground black pepper

4 medium organic scallions, finely chopped and pan roasted with a teaspoon of olive oil until wilted and lightly caramelized (5 minutes, medium heat)

*off-season, substitute ¼ c fig preserves and omit sugar

Combine and whisk all ingredients together in a glass or non-reactive bowl for one minute, or food processor on medium for 15 seconds. Makes approximately 1 ¼ cups. Keep refrigerated until use. Keeps for up to one week. Serves approximately 12 small to medium sized salads.

Salad

10 oz. Organic greens

2 oz. Fresh chevre

fresh fig wedges to garnish

Immediately before serving, lightly dress greens with fig dressing tossing to well dress. Garnish with fig wedges and chevre.
Serves 12.