Figs!

I love figs! I used to eat canned figs and cream at my grandparents' house growing up. I don't remember liking them then. As an adult, I discovered dried figs ( Fig Newtons don't really count as eating figs) and then, one wonderful day, I ate my first fresh fig. Oh joy!  While not cheap, they are available now and worth every penny. I cooked a dinner party a few weeks ago and made a wonderful appetizer called Figs in a Blanket, a fresh fig, stuffed with goat cheese, wrapped in prosciutto , baked to a heavenly crunchy gooeyness, and drizzled with a honey and balsamic vinegar reduction. mmm. In an earlier post, I mentioned fig gelato, and that same friend has made fig pickles. Recently on one of the many internet sites I peruse for recipes, I found this one shared by a personal chef colleague for Chicken and Fig salad.
It is originally from the California Fig Advisory Board. Now, that would be a fun gig!

Greek Style Chicken Fig Salad

serves 6-8

1/4 c orange juice

1 T plain yoghurt ( I used Bellwether Farms Sheep's milk)

1 T lemon juice

1 clove garlic, minced, or crushed with a press ( I used more)

1/2 T Dijon mustard

salt and pepper to taste

1/4 c good olive oil

1 1/2 c ( about one lb) cooked, diced chicken breast

1 1/2 c cooked chickpeas ( at the last minute I realized I had forgotten to buy any, I think they would add alot to the recipe)

1/2 cucumber, peeled and sliced 1/4 in. thick ( I used the English variety and didn't peel)

1/2 small red onion, finely chopped or sliced

3/4c. fresh figs ( about 10) diced ( or quartered)

3 c. mixed salad greens

6T chopped fresh mint

In a large bowl, whisk together the orange juice, yoghurt, lemon juice, garlic, mustard, salt and pepper. Whisk in the olive oil until well blended. Add the chicken, chickpeas, cucumber, onion, and figs; stir and toss to coat well. Store in refrigerator until ready to serve.

To serve, divide the greens among individual plates. Top each with an equal amount of the chicken mixture. Sprinkle with the mint.

I also added some herbs to the dressing mix - finely chopped mint, thyme, and oregano, to bring in more flavors of Greece. I added some celery to the salad and garnished with pine nuts. You could add feta cheese. Try a bit of honey in the dressing. Pomegranate seeds would make a lovely addition and garnish.

If, ( gasp!) you don't like figs, you probably aren't reading this anymore, but if that is the case, you could substitute grapes, or do that when figs are out of season which will be soon.

While this didn't really remind me of the Greek food I have eaten, smelling the thyme and the oregano did. I have spent many happy days on the beautiful island of Crete, sitting amidst the herbs . I wonder what dishes this will inspire me to cook now. Opa!!