Recently my husband and I created a fig and nut cheese salad that was incredibly delicious. After taking the first bite I said, "This tastes like a holiday in my mouth!" Gordon agreed and we've put a number of different variations on this salad, but keep coming back to the original, which I will share with you now.
Photo from jeremylycan.com
Marinated Fig & Strawberry Salad with Macadamia Feta
For the salad:
4 large fresh Black Mission figs (other varieties will work well)
6 large fresh strawberries
8 cups mixed baby salad greens
2 tablespoons blasamic vinegar
2 tablespoons maple syrup (can substitute agave or honey)
1/8 teaspoon ground cinnamon
1/4 cup cold press olive oil
3 teaspoons fresh lemon juice
1/2 teaspoon dijon mustard
Sea Salt & freshly ground pepper to taste
Snip the ends off each fig and cut in half length wise, and then again in half length wise. Do the same with the berries. Whisk together the vinegar, maple syrup and cinnamon in a Add the figs and strawberries and gently toss to coat. Let marinade for 30 - an hour.
Pour off the excess marinade and add in olive oil, lemon juice, mustard, salt & pepper, whisking well. Toss the greens with the dressing in a large salad bowl and divide among 4 salad plates, placing a couple of figs and berries atop the greens. Add crumbled raw macadamia feta, if desired.
Raw Macadamia Feta
2 cups macadamia, soaked at least 2+ hours
1 probiotic capsule, opened up
1 teaspoon sea salt
1/4 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
Small amount of filtered water
Rinse the soaked nuts, and drain well for at least 10 minutes. Place in a food processor fitted with the S-shaped blade, and process on high speed for 10 seconds. A Vita Mix could also be used to process the nuts. Add probiotic powder, onion powder, salt and freshly ground pepper.
Blend on high speed for about 20 seconds while adding small amounts of water to blend. Cheese can be eaten immediately or left wrapped in a cheese cloth to drain in a colander a loosely covered bowl on the counter top to culture for 24 hours in a warm, dry space.