A sweet and savory summertime salad to serve with crisp white wine and toast.
1 dozen fresh figs, quartered
1 cup crème fraîche
2 teaspoons port wine
2 teaspoons balsamic vinegar
1 teaspoon of fresh tarragon, minced
2 teaspoons honey
1/2 cup fresh goat cheese (Chèvre)
1/2 cup chopped almonds
a pinch or two of sea salt
Toast the almonds in a pan on top of the stove until 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 and divide evenly between four plates. Top with a few chopped almonds, a bit more crumbled chevre, and a sprig of fresh mint.