Fig Salad

This recipe comes from chef Henry Dombey.

2 tablespoon extra virgin olive oil
8 cipollini onions, halved
Salt and freshly cracked black pepper, to taste
1/4 cup balsamic vinegar
1 cup fresh figs, stemmed and quartered
 6 ounces arugula
1/4 cup pine nuts, toasted
1 cup raspberries
2 ounces shaved parmesan

1. Heat the olive oil in a sauté pan. Add the cipollini onions and a pinch of salt and pepper and cook for one minute.

2. Deglaze the sauté pan with the balsamic vinegar and 1/4 cup of water. Cook until the onions are tender and set them aside to cool.

3. Toss the figs, arugula, pine nuts, and raspberries with the cooled balsamic-braised cipollini onions in a large salad bowl and top with the parmesan cheese. Serve immediately.

Serves 4

This recipe was demonstrated as part of the Easy Market Meals programs organized by CUESA, the Center for Urban Education about Sustainable Agriculture. Visit us online at www.cuesa.org.