Fig Salad

 

Fig Salad With Chevre

 

fig-hummingbird

A sweet and savory summertime salad to serve with a crisp white wine with citrus notes.

A dozen fresh figs, quartered
1 cup crème fraîche
2 or 3 teaspoons port wine
2 teaspoons balsamic vinegar
About a teaspoon of fresh tarragon, minced
2 or 3 teaspoons honey
1/2 cup fresh goat cheese (chevre)
1/2 cup chopped almonds
a pinch or two of sea salt

Toast the almonds in a pan on top of the stove until golden and fragrant then transfer them to a paper towel to cool.

In a mixing bowl combine the crème fraîche, vinegar, fresh tarragon, honey and salt with a wire whisk. Adjust the salt and honey to taste. 

Mix the crème fraîche dressing with the figs and the almonds

Divide evenly between 4 plates. Top with a few chopped almonds, a bit more crumbled chevre, and a sprig of fresh tarragon.