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Prep time
30 minutes
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Cook time
3 minutes
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Serves
2
Author Notes
This Summer Fig Appetizer is a delicious, light summery appetizer. It is balanced with the sweetness of fresh ripe fruit, peppery arugula, tangy vinaigrette, distinctive fennel, crunchy pistachios and creamy fondue. A lot of flavors going on in this appetizer but they work well together and complement each other. —Henrie Marie
Ingredients
- Arugula and Fennel Salad with Orange Marmalade Vinaigrette
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3
Ripe figs - cut in half
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1 cup
Arugula
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1/2 cup
Fennel - thinly sliced
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1
Mandarin - peeled and sliced
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2 tablespoons
Chopped pistachios
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1/2 cup
Light olive oil
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1/4 cup
White balsamic vinegar
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1 tablespoon
Orange marmalade - plus more for garnish
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1 teaspoon
Dried parsley flakes
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1/2 teaspoon
Pink peppercorns
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1/4 teaspoon
Sea salt
- Brie Cheese Fondue
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3 ounces
Brie cheese
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1/4 cup
Heavy cream
Directions
- Arugula and Fennel Salad with Orange Marmalade Vinaigrette
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Cut figs in half and place on a serving plate. Mix arugula, fennel and mandarin in a bowl. Dress with Orange Marmalade Vinaigrette when ready to serve.
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For the vinaigrette: place oil, white balsamic vinegar, orange marmalade, dried parsley, pink peppercorn and salt into a blender and blend well. Transfer into a dressing container and set aside.
- Brie Cheese Fondue
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Place heavy cream and brie cheese into a small sauce pan on med-high. Stir until cheese is melted. Remove from heat. Discard the brie rind.
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Place heavy cream and brie cheese into a small sauce pan on med-high. Stir until cheese is melted. Remove from heat. Discard the brie rind.
Assemble the Summer Fig Appetizer by dressing the salad, adding a dollop of brie fondue onto each fig as well as on the plate. Add a small amount of orange marmalade onto each fig, if desired. Finish with chopped pistachios. Serve and Enjoy!
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