Live Fresh! Recipe #3 - Fig and Roasted Scallion Balsamic Dressed Spring Greens with Chevre

Fig and Roasted Scallion Balsamic Dressed Spring Greens with Chevre
~ an original recipe by Dr. Alan Chong

Dressing

approximately ¼ c pulp of 4 large fresh figs*, well mashed

2 tsp cane sugar

2 Tbsp balsamic vinegar

1/4c red wine vinegar

1/4c + 1 tsp extra virgin olive oil

1 tsp fine sea salt

1 tsp fresh ground black pepper

4 medium organic scallions, finely chopped and pan roasted with a teaspoon of olive oil until wilted and lightly caramelized (5 minutes, medium heat)

*off-season, substitute ¼ c fig preserves and omit sugar

Combine and whisk all ingredients together in a glass or non-reactive bowl for one minute, or food processor on medium for 15 seconds. Makes approximately 1 ¼ cups. Keep refrigerated until use. Keeps for up to one week. Serves approximately 12 small to medium sized salads.

Salad

10 oz. Organic greens

2 oz. Fresh chevre

fresh fig wedges to garnish

Immediately before serving, lightly dress greens with fig dressing tossing to well dress. Garnish with fig wedges and chevre.
Serves 12.

Live Fresh! Recipe #3 – Fig and Roasted Scallion Balsamic Dressed Spring Greens with Chevre

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