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Chevre Stuffed Fig Salad

Chevre Stuffed Black Mission Figs

Chevre Stuffed Black Mission Figs

Figs may not be local, but they are in season!  Black mission figs have finally shown up at the neighborhood market I rely on for other treasures like squash flowers, masa, and cactus.

Chevre Stuffed Black Mission Figs

Aside from the figs (okay, and the walnuts–I’m saving my local black walnuts for cookies), this recipe is pretty darn local.  That’s largely in thanks to a new discovery.  While doing research for the new Local & Humane OfBaking page, I found a store that stocks ostensibly exclusively local products.

Certified Humane Chevre

I probably would never have actually made the trek, during my lunch break, to this store if I hadn’t been doing this research. But boy was that lucky because now, FINALLY, I have Certified Humane Chevre.

Chevre Stuffed Black Mission Figs Lemongrass

I have missed it so much and it’s finally back in my life! So, obviously, I had to pair it with lemongrass and baby romaine from my CSA, figs from the market, walnuts, and local honey.  Okay, and a little balsamic vinegar.  It’s a process!

Chevre Stuffed Black Mission Figs Baby Romaine

If figs are on sale (they were $2 a pint at my market), buy a bunch to freeze.  It’s really easy.  Wash them, dry them, place them on a jelly roll pan and freeze overnight.  Then, place in a freezer bag and store at 0F for up to six months.  Fig dishes in the winter are a true treat.

Chevre Stuffed Black Mission Figs

Chevre Stuffed Figs

  • 8 black mission figs
  • 3 oz chevre
  • 3/4 cup honey
  • 1 tbsp & 1 tsp balsamic vinegar
  • 8 leaves baby romaine
  • 1/4 c walnuts
  • 1 tbsp lemon grass, minced
  • salt and pepper to taste
  1. Preheat oven to 425 and line a baking sheet with tin foil or parchment paper. Wash & de-stem figs.  Cut an x at the top of each fig, cutting into it only about halfway. Scoop 1/8 of the cheese and fill up the fig.  Top with 1/8 of the lemon grass & sprinkle with salt and pepper. Repeat with each fig, placing them on the baking sheet. Drizzle figs with 1/4 cup honey and 1 tbsp balsamic vinegar. Bake for 12-15 minutes.
  2. While figs are baking, dice walnuts.  In the last three minutes of baking, toss onto the baking sheet to toast them.
  3. Chop romaine into ribbons and mix with balsamic vinegar; then warm the remaining honey over the stove or in the microwave.
  4. When figs are done, remove from oven and let cool slightly, then serve over lettuce and drizzle with walnuts and warmed honey.
  5. Enjoy!
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3 Comments Post a comment
  1. Thanks for the tip on freezing figs. I’ll be sure and do that so I have some for the holidays. These stuffed figs are company impressive that’s for sure!

    September 25, 2011
    • Truly! I think defrosted figs are best set aside for tarts, jams, etc. to brighten up long winter nights. By that time, I’ll definitely be posting recipes!

      September 25, 2011
  2. Wow, this is beautiflul. You are truly an inspiration. Definitely want to make this. I look forward to your posts. Have a great week.

    September 26, 2011

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