Bone Suckin’ Yaki Sauce, ½ cup
Red Wine Vinegar, 3 Tbsp
Figs, 12, 2 to 3 figs per serving, very ripe Black Mission or Brown Turkey
Butter lettuce, 2 heads torn
Arugala, 1 container or bunch
Toasted Pecans, ¼ cup, crumbles
Goat cheese, 1, 4 ounce log, crumbled
Whisk together in a small mixing bowl Bone Suckin’ Yaki Sauce and red wine vinegar and set aside.
On individual plates arrange the butter lettuce and the arugula on top of butter lettuce. Set aside.
On a cutting board, trim the stem off of the top of the figs. Take the fig and place in an upright position. (Largest part being on the bottom.) From the top of the fig, cut downward to almost the bottom of the fig, turn and cut again. The fig should open up like a flower. Place 2 to 3 cut figs per plate and sprinkle the plate with small bits of goat cheese, making sure that you place goat cheese in the middle of each fig and also add pecan crumbles. Finish the plate off by drizzling the Yaki dressing over fig salad. Serves 4.
| Yield: | 4 servings |
| Prep Time: | 0 hr 20 mins |
| Cook Time: | 0 hr 15 mins |
| Ready In: | 0 hr 15 mins |
| Category: | Salads |
| Main Ingredient: | Vegetables |
| Cooking Method: | Pan Fry |
| Special Diet: | Vegetarian |
Chef's Note & Story
Proves that we can do anything at Bone Suckin'!
