Fig and Goat Cheese Salad with Fig-Vinegar Dressing

My husband and I became frequent visitors to Long Branch, NJ this year. The beach, boardwalk and many outdoor concerts entertained us throughout the summer. The beach season is over, but Long Branch has a lot more to offer than just sunbathing and watersports. We enjoyed Mexican/Hawaiian quick bites at Shaka, sipping great martinis at Avenue, and relaxing at Wine Loft with a glass of wine and tasty tapas-like plates. Last but not the least, there are interesting stores to satisfy shoppers. Among all the stores, my favorite is Carter and Cavero, an olive oil company where you can taste all sorts of olive oils and balsamic vinegars. We sampled most of their vinegar selection (some fifteen or more types of infused vinegars) from coconut to tangerine, though eventually getting a bottle of fig vinegar. There are many ways to use this slightly sweet vinegar, but I decided to pair it with the most obvious, fresh figs.

Fig and Goat Cheese Salad with Fig-Vinegar Dressing Print Recipe Quantity Ingredients 2 Tbsp shopped walnuts     1 small shallot, minced 2 tsp fig vinegar 4 tsp olive oil salt pepper 7~8 lettuce leaves 2 fresh figs, quartered (if large, cut them into sixths) 2 oz goat cheese, crumbled   Directions Roast the Walnuts: Spread the walnuts on the toaster oven baking pan. Bake 4~5 minutes at 350 degrees until lightly brown (no preheating necessary.) Remove the nuts from the pan and let it cool. Set aside. In a medium bowl, combine the shallots, vinegar, and olive oil. Whisk well and season with salt and pepper. Tear the lettuce leaves into 1~2 inch pieces and add them to the dressing bowl and toss well. Place the lettuce on the plates, and top them with the figs, walnuts, and goat cheese. Serves 2