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.
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.
