I developed this recipe because I wanted a way to use the fresh figs from my fig tree which took more than five years to bear fruit. It was my first fruit tree, and I was obsessed with how delicious the fresh figs were when I bit into them as soon as I picked them off the branches. I’d look forward to picking them as soon as I walked outside in the morning and as soon as I came home from a day when I was rounding in the hospital. Unfortunately, in 2024 a hurricane swept through the area and destroyed the tree. I’m hoping it comes back strong in a few years.
Figs are full of antioxidants. One of the healthiest fruits around. I hope you enjoy. Let me know if you’re a fan of fresh figs.
Dr. Blake’s Top Tip: Dried apricots or dates make an excellent substitute if you can’t find fresh figs.
- Yield: 2 servings
Ingredients
1 1/2 tbsp balsamic vinegar
1 shallot, sliced
2 tbsp extra virgin olive oil
3 cups mixed greens
6 big black figs, quartered or cut into sixths
1/4 cup pecans
1/3 cup goat cheese, crumbled
Salt and pepper
Instructions
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Add the balsamic vinegar and shallots to a bowl and allow them to sit together for ten minutes.
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Once the shallots have finished soaking in the vinegar, whisk in the olive oil to finish the dressing.
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Add the mixed greens, figs, and pecans to a serving plate or large bowl. Top with the crumbled goat cheese
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Drizzle the dressing over the top and serve!
