We’ve tried several times to grow figs at the farm. Each time, despite great care (deep hole, sheltered position etc) the tree doesn’t make it. So unfortunately figs are one of the fruits I have to buy.
They’re in season for such a short time and they don’t freeze well, so make the most of them while you can. Another delicious way to serve them in a savoury dish is with Smoked Salmon.
1 Tbs olive oil
12 fresh figs cut in half, stems removed
Mixed salad leaves
½ cup pine nuts, lightly toasted in a dry pan over moderate heat
100g feta cheese or goat’s cheese
Dressing:
2 Tbs balsamic vinegar
Juice of ½ a lemon
1 Tbs honey
¼ cup olive oil
Salt and freshly ground black pepper to taste
Heat oil in a large frying pan. Place figs in the pan, cut side down and cook until lightly browned and caramelised. Remove from pan. Place all ingredients for dressing in a jar and shake well. Mix salad greens with some of the dressing and arrange on a large, flat serving dish. Arrange the figs, cheese and pine nuts on top, then drizzle with more of the dressing.
Serves 4
