Recipe by Anna Gill
Serves 8 as appetizer
2 tablespoons balsamic vinegar
¼ cup olive oil
6 large tomatoes, cut into small wedges
6 figs, cut into quarters
3 ounces fresh goat cheese, crumbled
1/3 cup calamata olives, pitted and sliced
Handful of basil, torn
4 cups fresh lettuce greens, torn into pieces
2 cups young tender arugula, stems removed
Salt and pepper to taste.
1. Put balsamic vinegar in a salad bowl, and whisk oil into it.
2. Toss remaining ingredients with dressing. Adjust seasoning and serve.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.