Tomato, Fresh Fig, & Blue Cheese Salad

Adapted from cooking.nytimes.com

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

Adapted from cooking.nytimes.com

Ingredients

  • 1

    Tablespoon balsamic vinegar

  • 1/4

    teaspoon fine sea salt

  • 1/4

    cup extra-virgin olive oil

  • 3

    Tablespoons pine nuts

  • 1

    large or 2 small ripe tomatoes, about 8 ounces, thinly sliced

  • 1/2

    pound fresh figs, cut into quarters

  • 1

    ounce crumbled blue cheese, like Fourme d’Ambert, more to taste

  • 1

    teaspoon fresh thyme leaves

  • Black pepper

Directions

In a small bowl, whisk together vinegar and salt. Whisk in oil. In a small skillet over medium-low heat, toast pine nuts, shaking the pan occasionally, until light golden, about 2 minutes. Spread tomato slices on a large plate. Scatter fig quarters and pine nuts over tomatoes. Sprinkle with cheese and thyme, drizzle with dressing and finish with pepper.

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