Late Summer Salad Figs and Melon with Goat Cheese and Citrus Vinaigrette
- Yield: 5 (3 to 4 Servings)
- Ready In:
From Greens Restaurant, San Francisco Choose a flavorful melon or cantaloupe, Sharlyn or Ambrosia, and the ripest fresh figs. We've chosen watercress for this salad, but delicate leaves of peppery arugula or red mustard greens are also delicious.
- 2 handfuls watercress, arugula, or red mustard greens
- Citrus Vinaigrette (see below)
- 1 small melon
- 8 to 10 ripe fresh figs; any combination of Kadota, Black Mission, or Calimyrna
- 2 ounces Redwood Hill Farm Chevre
- Citrus Vinaigrette (makes 1/3 cup)
- 1/4 tablespoon finely minced orange zest
- 2 tablespoons fresh orange juice
- 1/2 tablespoon champagne vinegar
- 1/4 tablespoon salt
- 3 tablespoons light olive oil
- Combine everything but the oil in a small bowl. Then drizzle in the oil, whisking constantly
- Sort through the watercress; trim the stems and discard bruised leaves. Wash the greens, dry in a spinner, wrap in a damp towel, and refrigerate.
- Make the vinaigrette.
- Cut the melon in half and scoop out the seeds. Thinly slice and peel, keeping the contour of the melon.
- Rinse the figs under cool water and pat dry. Cut in halves or quarters with the stem end intact.
- Spread the watercress on a serving platter and arrange the melon and figs freely on top.
- Drizzle the vinaigrette over the fruit; top with goat cheese over all.
- Course: Salad
- Skill Level: Beginner
Tags: Fresh Chèvre