Mixed Baby Greens With Fig Vinaigrette

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 teaspoons	10ml	Minced shallots
1 teaspoon	5ml	Minced garlic
1/4 lb	113g / 4oz	Fresh figs - stemmed, peeled,
		And roughly chopped
2 tablespoons	30ml	Honey
2 tablespoons	30ml	Balsamic vinegar
2 tablespoons	30ml	Champagne vinegar
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Fresh-ground black pepper
1/2 cup	118ml	Canola oil
6 cups	660g / 23oz	Mixed baby greens - washed, spun dry
2		Very ripe tomatoes - sliced
3 oz	85g	Myzithra (hard sheep's milk cheese) - cut very thin
		Curls or slices
		= (or use dry jack cheese)

Recipe Instructions

In an 8-inch non-stick skillet, heat the olive oil over medium-high heat. Add the shallots and cook, stirring, for 1 minute. Add the garlic and cook, stirring, for 30 seconds. Add the figs, and cook, stirring occasionally, until most of the liquid is evaporated, 4 to 5 minutes.

Transfer the mixture to a blender, and add the honey, balsamic and champagne vinegars, and 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Blend on high speed for 30 seconds. With the machine running, slowly add the oil, and blend until completely incorporated. Cool completely before serving.

In a large bowl, combine the baby greens and tomatoes. Toss with 1/4 cup of the vinaigrette, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Adjust the seasoning, to taste. Divide the salad evenly between 4 plates, being sure that each has 4 tomato slices, and top with the cheese slices.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E33) - from the TV FOOD - NETWORK

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