Author Notes
Slightly sweet and slightly tart, this salad also works well as an appetizer or dessert.
—Grace O
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Ingredients
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1
container (15 oz.) ricotta cheese
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1 cup
balsamic vinegar
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1/2 cup
water
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10-12
quartered figs
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1 pinch
sea salt
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small ounces
Mint leaves as garnish
Directions
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Drain the ricotta overnight in the refrigerator in a sieve lined with cheesecloth or a coffee filter.
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Place the ricotta in a food processor and pulse a few times until smooth.
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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.
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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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