To eat figs off the tree in the very early morning, when they have been barely touched by the sun, is one of the exquisite pleasures of the Mediterranean. Elizabeth David
It seems the year of 2017 is all about balance at Kitchen Therapy – lovely salads along with decadent desserts! We have a ton of exciting new things in the pipelines for the future; currently we have our hands in a few too many baskets so we are going to have to figure out a way to channelize our focus and prepare for the best. I don’t know about you, but I’m loving the new year already!
Today’s recipe is a great way to use fresh figs and update it with a fancy flair, churning out a restaurant-like appetizer. It is embarrassingly easy to make, but incredibly sophisticated, impressing any food-snob.
Figs, blue cheese and balsamic go together like bees and honey. The combination of texture and senses create fireworks in your mouth.
The recipe is as simple as combining the marinade together, soaking the figs in, and then grilling them, and assembling on a plate with some lettuce, blue cheese and roasted pecans. Then reduce the remaining of the marinade into a thicker glaze and pour over the salad for dressing.
I mean, if you’re going to be the host, might as well be hostess with the mostest!