Fresh Fig Salad with Thyme, Honey and Goat Cheese

Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. This week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation to deconstruct Fresh Fig Salad from French Roots by Jean-Pierre Moullé and Denise Lurton Moullé. Sacks and Katz will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds. Nutritious always meets delicious on the Weekly Yum.

Serves 4

8 ounces fresh goat cheese
5 tablespoons olive oil
Leaves from 2 sprigs thyme, chopped
2 tablespoons balsamic vinegar
8 ounces garden lettuces
8 ripe figs, halved top to bottom
1 tablespoon honey, warm

Cut the goat cheese into thick wedges if you have a disc or into slices if you have a log. Season the pieces with 2 tablespoons of the olive oil, salt, and thyme and set it aside for a few minutes.

Combine 1 tablespoon of the balsamic vinegar with a pinch of salt in a mixing bowl and then whisk in the remaining 3 tablespoons of olive oil. Toss the lettuces with the vinaigrette and arrange on plates or a platter. Place the goat cheese and the figs around the greens. To serve, drizzle the remaining tablespoon of balsamic vinegar over the goat cheese and figs, and finish with the honey.

Reprinted with permission from French Roots by Jean-Pierre Moullé and Denise Lurton MoulléTen Speed Press, © 2014

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