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.
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
Add the balsamic vinegar and shallots to a bowl and allow them to sit together for ten minutes.
Once the shallots have finished soaking in the vinegar, whisk in the olive oil to finish the dressing.
Add the mixed greens, figs, and pecans to a serving plate or large bowl. Top with the crumbled goat cheese
Drizzle the dressing over the top and serve!