Fig Salad

By • July 27, 2016 0 Comments

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Author Notes: Slightly sweet and slightly tart, this salad also works well as an appetizer or dessert.
Grace O

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Serves 4-6

  • 1 container (15 oz.) ricotta cheese
  • 1 cup balsamic vinegar
  • 1/2 cup water
  • 10-12 quartered figs
  • 1 pinch sea salt
  • Small ounces Mint leaves as garnish
  1. Drain the ricotta overnight in the refrigerator in a sieve lined with cheesecloth or a coffee filter.
  2. Place the ricotta in a food processor and pulse a few times until smooth.
  3. Combine the balsamic vinegar and water in a saucepan. Cook over low heat until thick and syrupy, about 20 minutes. Add the honey and stir until dissolved. Remove from heat to cool.
  4. To assemble, place a few spoonfuls of ricotta cheese on each plate and spread out the cheese, making a bed for the figs. Distribute the figs among the plates. Sprinkle with sea salt, drizzle with the balsamic syrup, and garnish with the mint leaves.

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