It’s the season for summer BBQs and no one likes to turn up empty handed. If you’ve offered to make a side salad, you want to impress. Well let me tell you, this will impress. It gives a whole new meaning to ‘fruit salad’ and perfectly balances sweet and savory flavours.
1 tablespoon finely chopped shallots
1 tablespoons red wine vinegar
1 tablespoon apple cider vinegar
12 fresh figs, stems removed and halved
5 tablespoons extra-virgin olive oil
1 ripe nectarine
1 ripe peach
2 ripe blood plums
about 1 cup mixed berries (can use frozen)
Handful of baby arugula (or other light flavoured lettuce)
1/2 cup raw almonds (can toast if desired)
Salt and pepper
Method: Mix together the vinegars, shallots and ½ teaspoon of salt. Set aside for 5 minutes. Using a small food processor (or mortar and pestle), process 4 fig halves to a coarse puree. Add the fig puree to the shallot mixture and whisk in 5 tablespoons olive oil. Season to taste. Cut the stone fruits in half, remove the pits, and slice thinly (but thick enough to hold their form). Place the sliced fruit and the remaining fig halves in a large mixing bowl. Add half the fig sauce and season with salt and pepper. Toss in the arugula and gently combine, adjusting the seasoning with additional sauce, salt, and pepper. Add the berries at the last to avoid crushing them. Serve in a large shallow bowl or platter and sprinkle with the nuts. Serve immediately.