Tomato, Fresh Fig, & Blue Cheese Salad

By GratefulSea

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

Details

Servings 4
Cooking time 20mins
Adapted from cooking.nytimes.com

Preparation

Step 1

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.