Ingredients
Array
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[0] => Array
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[bc4d8be2-9037-38c4-0139-7e326b8bb70d] => Array
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[title] => mixed greens, chpd, cnd
[ingredientid] => 21702
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[quantity] => 6.00
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[title] => "pears, fresh, sliced, usda"
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[16f5a31b-dd31-a0a4-39ba-e23f7b6ce5f2] => Array
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[a892142a-fd8a-de54-cdb6-ac61e5146476] => Array
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[1] => Array
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[title] => juice, lemon, fresh
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[title] => shallots, chpd, fresh
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[method] => minced
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[2faa4583-21b4-61e4-0d57-4c79c096943e] => Array
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[title] => garlic, cloves, fresh
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[ab613628-8dc5-4bc4-29f9-28e48fed8bea] => Array
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[title] => oil, olive, extra virgin
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[b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
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[title] => salt, table
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[ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
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)
-
6 cups mixed salad greens
-
1 1/2 cups cored Bosc pear, thinly sliced, (about 1)
-
1/4 cup (1 ounce) crumbled goat cheese
-
6 tablespoons Fig Vinaigrette
FIG VINAIGRETTE:
-
1/2 cup balsamic vinegar
-
5 dried Black Mission figs, stemmed and coarsely chopped
-
6 tablespoons water
-
1 tbsp fresh lemon juice
-
2 tablespoons shallots, minced
-
1 tsp fresh thyme, minced
-
1 garlic clove, minced
-
1 tbsp extra-virgin olive oil
-
1/4 tsp salt
Recipe Method
Place 1
cup greens on each of 6 plates; top each serving with 1/4
cup pear and 2 teaspoons
goat cheese. Drizzle 1 tablespoon vinaigrette over each serving; serve immediately.
FIG VINAIGRETTE:
1. Combine balsamic vinegar and figs in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/3 cup (about 5 minutes). Combine the fig mixture, 6 tablespoons water, and lemon juice in a blender, and process until smooth.
2. Place the fig mixture in a small bowl. Stir in shallots, thyme, and garlic. Add extra-virgin olive oil and salt; stir well with a whisk.
Yield: about 2/3 cup (serving size: 1 tablespoon).