I love figs. Not only do they inspire me to be creative in the kitchen, but they present such beauty and elegance in their simplest form. My favorite way to eat figs is raw. There is nothing better than a jammy, ripe fig. The big winner for recipes is always raw figs and prosciutto, but there are so many other recipes to put figs into…
On Monday, I went to the markets to shop for a private chef dinner. I saw some amazing looking figs in the market, and got totally inspired…How good would a fig salad with mint, almonds, feta, and arugula be? So I bought the figs and my other ingredients and headed back to the kitchen.
When I got home, I opened my cabinets to search for another ingredient to add to the salad and my eyes caught the chili infused honey I had just made last week. How about drizzling some chili honey on the fig salad? The only thing I needed was something to offset the sweetness of the figs and honey. So I put some lemon into the arugula mixture. Bam! I had myself a perfect recipe.
If you are feeling really indulgent you could put pancetta or prosciutto in the recipe, but I kind of like it in its purest vegetable and fruit form…Bon Appetit!
Fig Salad with Almonds, Mint, Arugula, and Chili Infused Honey
To Make the Salad:
1 Pint of Figs, cut lengthwise into quarters
¼ Cup of Almonds, Blanched
4 Sprigs of Mint, leaves only
8 Cups of Arugula
3 Tablespoons of Crumbled Feta
1 Small Lemon, Juice Only
2 Tablespoons of Olive Oil
Sea Salt and Pepper
½ Cup of Good Honey
4 Red Dried Chilis, Chopped
To Make the Chili Infused Honey:
1. Infuse the honey with the chilis a few hours to a few days ahead. Keep in a tightly sealed Jar.
To Make the Salad:
1. Toss the arugula with the lemon juice, olive oil, sea salt, and pepper.
2. Lay the figs, feta, almonds, and mint on the greens,
Drizzle 1 Tablespoons of the honey on the salad and serve.