This was one of those salads that just sort of composed itself when I was looking for a fruit salad to complete a brunch menu. I based it on what I had on hand, and it became one of my favorites -- unfortunately, since fresh fig season is pretty short around here, there's a limited period of time when I can have it. But oh, it's wonderful. —Kayb
white wine vinegar
In This Recipe
Halve or quarter the figs, and broil lightly; set aside to cool.
Halve the grapes and muscadines; seed the muscadines (and the grapes, if not seedless).
Put grapes in a large bowl with cooled figs. Whisk together honey, mustard, olive oil and vinegar and pour over; toss gently.. Top with grated Parmigiano.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!