Gin-Poached Foraged Figs & Strawberry Salad |
Author: Yvonne Cornell
- Fig Bath:
- ½ cup simple syrup (1/2 cup sugar dissolved in 1 cup hot water. Store excess in refrigerator.)
- 2 oz. gin
- 1 oz vermouth (white wine is an okay substitute)
- ½ cup water
- 1 TBSP lemon juice
- 2 cloves
- 2 strips lemon zest
- 4 peppercorns
- Handful of figs (6-8)
- Salad Ingredients:
- 2-4 cups arugula (2-4 persons)
- Handful of strawberries, stems removed, halved or quartered
- 7 poached figs, sliced in half or quarters
- 1-2 TBSP toasted pinenuts (optional)
- Vinaigrette:
- 2 TBSP balsamic vinegar
- 2 TBSP reduced & thickened gin & vermouth liquid
- 2 TBSP olive oil
- Place a small saucepan over medium heat, and add all the fig bath ingredients except the figs. Bring to a simmer.
- Add the sliced figs, making sure they are fully immersed in bath and cook for 5 minutes until soft but not mushy.
- Remove the figs with a slotted spoon and set aside to cool. Reduce the remaining syrup until thick.
- Once thickened, set the syrup aside to cool to room temperature.
- Meanwhile, layer arugula greens on each plate with sliced strawberries and cooled figs.
- Whisk balsamic vinegar, olive oil, and reduced fig syrup together in a small bowl.
- Drizzle vinaigrette on each salad or toss together in large salad bowl.
- Sprinkle nuts on top to finish.
Recipe by Yvonne Cornell at https://yvonnecornellphoto.com/2015/08/12/gin-poached-foraged-figs-strawberry-salad/
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