Figgy pudding. Fig Newtons. That used to be my only understanding of figs. And I was not a fan. That all changed when I ate my first fresh fig this summer in Bosnia. Azra had green figs, and Melissa and I were weary of them at first because you could pretty much just grab one and eat everything but the tiny stem at the top. Inside, the pink fruit was unique and like nothing I had ever seen before. There, I learned to love figs. They are sweet, not to juicy, and easy to eat. I definitely ate my fill while I was gone, in everything from sandwiches to gelato!
I thought my fig season was over when I returned, since they are usually quite expensive in the States when you can find them, not to mention that I had never even seen them at my grocery store. Costco, however, was selling figs when my mom went shopping for Amanda’s rehearsal dinner. Remembering how much I loved them, she bought a case of them and split them between us. Now my fridge is was filled with figs! I ate probably about half of them plain, but had fun finding other flavor combinations. Some good breakfasts:
Question: Have you tried fresh figs before? What is your favorite way to eat them?
Fig, Goat Cheese, Cucumber and Hazelnut Salad with Balsamic Viniagrette
for 2 lunch salads
small head of lettuce
2 oz goat cheese
4 figs, quartered
2 pickling cucumbers, sliced and quartered
2 tbsp hazelnuts, toasted and slightly chopped
4 tbsp balsamic viniagrette
Toast the hazelnuts in a toaster oven for 5-7 minutes until warm. Rip lettuce into bite sized pieces. Top each bowl with half the cucumbers, goat cheese, figs and hazelnuts.Drizzle each salad with 2 tbsp balsamic viniagrette, or simply dress with oil and vinegar.