figs

Fig, Gorgonzola and Red Onion Salad.

January 5, 2010 · 54 comments

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We all know that I am not a fan of the vegetables. Yes, the vegetables. So when it comes to a salad, I need to top it with non-vegetable items in order to scarf it down.

Usually those toppings include french fries, cheese, bacon . . . you get the drift.

But sometimes, and I know this comes as a shock (!), I want a light side salad. Something refreshing and crisp.

I have an undeniable obsession with figs. They are probably my most favorite food. I love fresh figs, but I can only find them for about 17 minutes out of then entire year here in Pittsburgh.

I also love dried figs. They have a ton of fiber and make a great pre-workout snack early in the morning when I don’t have time for much more.

Another random salad fact about myself is that I do not like dressing. I don’t like creamy dressings, like ranch or french. I prefer something tart, and most of my salads are topped with a fruit-infused balsamic vinegar.

My top 2 favorites are pear balsamic and fig balsamic.

Keeping with the fig theme, this salad is topped with fig-infused white balsamic vinegar. So amazing.

I also need a hint of creaminess in my salad. It usually comes in the form of cheese, since I currently have half of Pennsylvania’s cheese supply in my fridge.

I like it. I like it alot.

I used gorgonzola, because is there really a better cheese out there?

I will answer my own question and say yes: gouda, havarti, any cheese that is ‘smoked,’ feta, fontina . . .

I could go on, but I’ll save my ramblings for later and subject my husband to them.

The red onions gave the salad the fresh, crisp taste I was dreaming of.

I am still a bit shocked with myself that I even eat an onion. For 26 years, I have despised them. I have wanted nothing to do with them.

Then my husband got into one of his food obsessions, and it included carmelized onions. I found myself making carmelized onions every day for 3 months straight, sometimes twice a day. One day I tried them, and to my surprise they were very tasty.

Now, never did I think I would eat a raw onion. I surprised myself yet again, and have been adding tiny chunks to different dishes.

I don’t even know me anymore.

If you’re looking for a salad that offers everything, this is it.

Creamy, crisp, sweet, and fresh.

Fig, Gorgonzola, and Red Onion Salad

Serves 2

2 cups green leaf lettuce

2 cups spring greens

2 oz crumbled gorgonzola

1/2 red onion, sliced

6 dried figs, chopped

Combine all ingredients in a large bowl and combine. Top with fig dressing.

Dressing

1/4 cup fig-infused white balsamic vinegar

2 tablespoons olive oil

1/2 teaspoon sugar

Yes, it is shocking that I have made a recipe with vegetables. Yes, I consider a bowl of lettuce with cheese and fruit to be a vegatable.

It’s a start.

{ 54 comments }

Carmelized Pear, Figs, and Gorgonzola.

October 28, 2009 · 49 comments

(I’m having some wordpress formatting issues (spacing between photos and lines) that no one has been able to figure out – I apologize if the formatting of this post is goofy!)

I think the title says it all, but could there be a more fabulous combination?

Well, assuming you like pears. And figs. And gorgonzola.

A lot of people are not fond of all 3 said foods. Maybe I should stop while I’m ahead.

I LOVE pears, figs, and am more than passionate about gorgonzola.

You may be thinking ‘is there a food she does not like?’

Why, yes. Yes, there is.

It would be vegetables.

All vegetables. Except for corn. Which is, like, a fake vegetable.

This was one of the juiciest pears I have found in a long time.

I chopped it up, snuck multiple bites, pouted because I couldn’t just eat the entire thing, the threw it in a small dish with some sugar and cinnamon.

Crumbled gorgonzola.

I could eat this as my entree and dessert. Who am I kidding? I already do.

One of my most favorite foods on the planet.

Fresh, juicy figs.

I also enjoy dried figs. I don’t discriminate.

The incredible fig spread I bought last week at Whole Paycheck Foods.

The pear, figs, and gorgonzola went into a ramekin.

I only added the figs and gorgonzola once the pears were roasted, and allowed it to roast for 5 more minutes.

Truth be told, it really could be eaten like this. The juiciness of the roasted pears combined with the soft, pungent gorgonzola creates a world of flavor.

But as much as I love it alone, I love my pants tightening around my waist more, and added some flaky empty-calorie-filled puffed pastry.

I know you think I’m joking.

I’m not.

Just call me by my new nickname - ’puffy pastry’.

Serve it with fresh figs.

And crispy, flaky layers topped with fig spread.

Roasted Pear, Figs and Gorgonzola Puffed Pastry

1 large bartlett pear

3 fresh turkish figs

2 tablespoons gorgonzola

1 tablespoon sugar

1 teaspoon cinnamon

1 tablespoon fig preserves

1 sheet Pillsbury puffed pastry.

Preheat oven to 400.

Thaw puffed pastry according to directions. Once thawed, place in oven and cook according to directions – about 15 minutes. Once cooled, slice pastry into squares.

Chop up pear and place in ramekin. Sprinkle with sugar and cinnamon. Roast at 400 degrees for about 15 minutes.

Chop figs into quaters. Once you remove the roasted pear from the oven, cover with chopped figs and gorgonzola. Place back in the oven for 5 minutes.

Spread fig preserves on 1 side of 2 puffed pastry squares. On a third square, spread both sides with fig preserves. Assemble one square on plate, fig preserves-side up. Place spoonful of pear, fig and gorgonzola mixture in middle of square. Top with 2-spread-sided square. Place on another spoonful of pear mixture. Top with 3rd puffed pastry square, fig preserves-side down.

Serve with fresh figs.