Text 18026, 93 rader
Skriven 2011-11-19 05:51:00 av Dave Drum (1:124/311)
Ärende: SFGate 1096
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Fig & Spinach Salad With Walnuts
 Categories: Salads, Fruits, Nuts, Pork, Cheese
      Yield: 6 servings
 
      4 sl Applewood or maple-cured
           - bacon
      4 c  Chopped baby spinach
    1/2 c  Diced Vella Fontinella
           - cheese *
           Glazed Walnuts
      1 tb Butter
      2 tb Light brown sugar
    1/2 c  Fresh walnut pieces

MMMMM--------------------------DRESSING-------------------------------
      2 tb Sherry vinegar
      2 tb Balsamic vinegar
      1 tb Light brown sugar
    1/4 ts Salt; to taste
    1/2 c  Fruity olive oil

MMMMM----------------------------FIGS---------------------------------
     24    Fresh firm-ripe Mission
           - figs
      1 tb Olive oil
      1 tb Sugar
    1/4 ts Kosher salt
     12    (6") wooden skewers
 
  By Jacqueline Higuera McMahan, Chronicle contributor
  
  Have everything prepped and waiting before you grill the
  figs and serve your meal.
  
  Cook the bacon until crisp, then remove to paper towels to
  drain.
  
  For the glazed walnuts: Heat butter and brown sugar in a
  small skillet until sugar begins to melt. Add walnuts.
  Cook for about 4 minutes, or until toasty and coated with
  syrup. Remove from pan and cool.
  
  For the dressing: Combine sherry and balsamic vinegars,
  brown sugar, salt and olive oil in a bowl. Whisk to
  combine.
  
  For the figs: Rinse figs, pat dry and place on a flat
  dish. Drizzle on olive oil, using your fingers to coat
  figs. Add a little more oil if necessary. Combine sugar
  and salt and sprinkle on figs, turning to coat with the
  sugar-salt. Refrigerate until chilled, at least 30
  minutes.
  
  Just before grilling figs, arrange spinach on a wide
  platter, and have bacon, walnuts, dressing and cheese
  close by.
  
  Skewer figs from the stem end to the bottom (2 or 3 figs
  on each skewer). Heat the grill to hot. Brush it well to
  make sure there are no remaining flavors from past
  barbecues. Put some oil on a damp, wadded-up hunk of paper
  towel and rub over grill to further clean. Put fig skewers
  on grill. Cook for about 1 1/2 minutes. Using tongs, turn
  skewers and grill another 1 1/2 to 2 minutes. The figs
  should have grill marks and be hot. If grilled too long if
  they will split open. Transfer to a platter and let cool
  for a minute or two.
  
  To assemble: Toss spinach very lightly with 3 tablespoons
  dressing. Add bacon, walnuts and cheese. Toss lightly
  again. Remove figs from the skewers and arrange on the
  salad. Drizzle with 2 tablespoons dressing. Pass remaining
  dressing at the table.
  
  Serves 6 as a side salad or 4 as a luncheon salad
  
  * Vella Fontinella cheese, also called Italian-Style Table
  Cheese, is a fontina that is available in some markets.
  You can substitute any fontina.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 20 October 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

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