Recipe by Chef Jonathan Bardzik
It’s fig season! The light acidity of a rice wine vinaigrette with earthy caraway, sweet beet microgreens and this week’s tender salad shoot blend all show off this seasonal treasure. Can’t find figs? Use locally-grown Asian pears which are also at our farmers markets right now.
Salad Ingredients:
3-4 cups buckwheat, sunflower and Triton salad shoot blend
1 cup beet microgreens
1 pint figs, halved
Vinaigrette Ingredients:
1 shallot, finely minced
1/3 cup rice vinegar (see tip)
2 tsp honey
1/2 tsp ground caraway
2/3 cup vegetable oil like Canola or avocado
Directions:
1) Make vinaigrette: In a medium bowl combine shallot, vinegar, and honey. Season with caraway, salt and pepper. Whisk and let sit for 15-20 minutes while flavors combine. When ready to dress salad, drizzle in oil, while whisking, to form a creamy emulsion.
2) Assemble salad: combine salad shoot mix and microgreens in a medium bowl. Dress lightly. Divide greens among 4 plates and top with figs.
TIP: Rice and rice wine vinegar are two names for the same thing. Avoid vinegars labeled “seasoned” which have added sugar and salt.
