Fig And Peach Salad Recipes

FIG AND PEACH SALAD

Steps:

• 'Dice the dried figs into 1/2 pieces. Place in a clean jar with the balsamic vinegar and marinate for at least 2 hours up to one week.
• Peel and slice the ripe peaches and set aside.
• Dice the Muenster cheese into 1/2 inch pieces and set aside.
• Wash and dry the Romaine. Place the Romaine head on a cutting board using an East/West orientation. Slice the Romaine North to South into 1" strips.
• Assembling the salad:.
• Divide Romaine strips among 4 salad plates, tossing lightly.
• Arrange sliced peaches on each salad. Lightly season with cayenne pepper.
• Remove marinated figs from the balsamic vinegar and distribute over the peach slice. Reserve the vinegar.
• Distribute Muenster cheese dice evenly among the salads.
• Using reserved fig balsamic vinegar and olive oil make a dressing. I find that 4 parts olive oil to 1 part balsamic is about right for my family. Reserve the dressing you don't need for later in the week, adding some herbs if you care to.
• Dress the salad lightly and finish with the pine nuts which may be toasted if you like.

FRESH PEAR AND FIG MIXED GREEN SALAD

Steps:

• Place a pile of greens on each salad plate. Arrange the fruits on top and sprinkle with cheese and nuts. Lightly drizzle with vinaigrette.;
• Combine all the ingredients in a bowl and whisk to combine.

PEACH AND ARUGULA SALAD WITH CRISPY PANCETTA AND GORGONZOLA

Steps:

• Heat the olive oil in a medium saute pan over medium heat. Add the pancetta and cook until golden brown and crispy. Remove the pancetta with a slotted spoon to a paper towel-lined plate, and reserve the oil.
• Vinaigrette: Whisk together the lemon juice, balsamic vinegar, and honey in a large bowl and season with salt and pepper.
• Toss the peaches with some of the vinaigrette add the arugula and toss to combine. Transfer the greens to a platter, top with the peach halves and sprinkle the top with the gorgonzola and crispy pancetta. Serve with toast schmeared with fig preserves and gorgonzola.

FRESH FIG AND PEACH CRUMBLE

Steps:

• Add the butter and 1/3 cup sugar to a large bowl.
• Using an electric mixer, beat about 3 minutes, or until well combined.
• Add in 1 cup flour and salt; beat on low speed just until the flour is incorporated; the mixture should be dry and crumbly.
• Scrape the flour from the bottom and edges of the bowl, pressing it into the pastry.
• The pastry should still be crumbly.
• Refrigerate the pastry until ready to use.
• Combine the peaches and figs in a big bowl.
• Add in the lime juice; toss to blend.
• In a smaller bowl, mix together the 2 tablespoons flour and 2 tablespoons sugar and the cinnamon; stir to blend.
• Sprinkle the cinnamon/sugar/flour mixture over the fruit.
• Fold gently, just to blend without crushing the fruit.
• Spoon the fruit into a lightly buttered 1 1/2 to 2 quart shallow dish.
• Sprinkle the cold pastry crumbs evenly over the fruit.
• Bake in a 350°F oven for about 35 to 40 minutes or the top is golden brown and the fruit bubbly.
• Let cool slightly.
• Sprinkle with powdered sugar and serve warm with ice cream.