Okay, peeps. It’s decided. I want a fig tree. In my yard.
Does anyone know how to grow a fig tree in central Texas? . . . If so, I would love to hear from you!
In the meantime, I’ll share a recipe for a simple, summery way to use your figs. It’s more of a concept, really. And that is: To contrast the sweet delicacy of a fresh fig with the salty, meaty crunch of bacon, on a salad.
Why bacon? Because bacon.
Simple Green Salad with Fresh Figs and Bacon
Serves 4-6 (as a first course)
5 ounces mixed greens
8-10 fresh figs, quartered
10 cherry tomatoes, halved
4 slices cooked bacon, chopped
1/2 cup salted or candied nuts, roughly chopped
3 ounces feta cheese, crumbled
For the Dressing:
3 tablespoons white balsamic vinegar (or your favorite vinegar)
Salt and pepper, for seasoning
1/2 cup extra virgin olive oil (or your favorite oil)
Arrange the greens on a large salad platter. Arrange fig quarters and tomatoes over greens. Sprinkle bacon, nuts, and feta over everything.
To make dressing, in a small bowl, whisk together vinegar, salt, pepper, and oil. Spoon about half of the dressing over the salad and serve immediately. Pass extra dressing at the table.