It's that time of year again. The figs are ripening....
....The concord grapes are ripe and hanging from the arbor.
Here is our little harvest from the weekend, including a few heirloom tomatoes.
This batch of grapes is earmarked for a restaurant my son works at. The chef will use them in a pork dish!
We're keeping this little crop of figs. I plan on making a goat cheese and fig salad.
Here's the recipe:
Combine 3 tsp. sherry wine vinegar, 1 tsp. dijon, a small minced shallot, 1 minced garlic clove, 1/4 tsp. kosher salt, and 1/4 C. walnut oil in a bowl and whisk. Set aside to marinate for half an hour.
In a large bowl, toss 2 and a half ounces of mixed baby greens, 6 quartered figs, 1 and a half ounces of goat cheese and 1/4 C of walnuts or pecans with the vinaigrette.
The colors are just beautiful!
I have several projects up my sleeve this week. Can't wait for Bob the Painter to arrive!
Happy Monday Everyone!