Fig and Goat Cheese Salad

Fig and Goat Cheese Salad

Ingredients:

For the Vinaigrette:
6 large fresh figs, stems removed, quartered
1/2 cup water
1 tablespoon fresh lemon juice
1 tablespoon aged balsamic vinegar
1 tablespoon white wine vinegar
2 teaspoons chopped fresh basil
Large pinch of sugar
2 tablespoons extra-virgin olive oil

For the Salad:

11-ounce log of fresh goat cheese, sliced into eight 1/2-inch rounds
1 egg, beaten to blend
1 cup panko
1-2 tablespoon extra-virgin olive oil
10 cups mesclun greens
3 ounces thinly sliced prosciutto
8 fresh figs, stems removed, halved
Honey

Method of Preparation:

To make the Vinaigrette:

1. In a medium saucepan, combine the figs and 1/2 cup water.  Bring mixture to simmer over medium-low heat, mashing with potato masher until mixture softens and a coarse puree forms. Transfer fig mixture to strainer set over bowl. Press on solids to extract as much mixture as possible.
2. Whisk lemon juice, both vinegars, basil, and sugar into fig puree. Whisk in oil. Season vinaigrette with salt and pepper.
To make the Salad:
1. Dip goat cheese rounds in the beaten egg and then coat both sides with the panko.  Place goat cheese on a plate and chill for 10 minutes.
2. In a large, non-stick skillet, heat the oil in over medium-high heat. Add goat cheese to skillet; cook just until golden, about 1 minute per side. Transfer to paper towels.
3. Divide the arugula among 4 plates. Arrange 2-3 prosciutto slices in a loose accordion fashion over the arugula on each plate. Arrange 4 fig halves and 2 fried goat cheese slices on each plate.  Drizzle with the honey and spoon the vinaigrette over each.

It’s Keep Composed recipe week on Cooking With Class, June 15, 2009. Cooking with Class airs on NBC10, WJAR-TV, Providence, Rhode Island and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University.