I saw this appetizer demonstrated on a TV show yesterday. Looked good. I just happened to have the chef's vinaigrette recipe so have included it too.
Fig Appetizer by Margaret Dickinson
Choose fairly small fresh figs. Cut them in half. Using the end of a wooden spoon make an indentation in each fig half. Push a mint leaf into the hole and then a small square of feta cheese which has been marinated in Mustard Herb Vinaigrette. Alternatively squirt a little vinaigrette over the cheese. Decorate each fig with a Johnny Jump Up.
Mustard Herb Vinaigrette Margaret Dickinson
Makes 1 1/2 cups or 375 mL
Because of its sweetly mellow (verus sharp) full bodied flavour, my Mustard Herb Vinaigrette is outstandingly popular. Its uses are limitless. For that reason, I whisk the recipe up by the litre.
3/4 cup (180 mL) salad oil
1/4 cup (60 mL) olive oil
1/4 cup (60 mL) vinegar
2 tbsp (30 mL) lemon juice
1 1/3 tbsp (20 mL) granulated sugar
1 tbsp (15 mL) chopped fresh dill weed
1 tbsp (15 mL) chopped fresh parsley
1 1/2 tsp (8 mL) powdered mustard
1 1/2 tsp (8 mL) finely chopped fresh garlic
1 1/2 tsp (8 mL) salt
1 tsp (5 mL) crushed black peppercorns
1. In a medium size bowl, whisk ingredients together well.
2. Pour vinaigrette into well sealed glass jars and store refrigerated for up to several weeks.
3. Stir well before using.
Alternative Use TIP: Besides salads of all kinds, drizzle this vinaigrette over beef/tuna carpaccio, cooked cold vegetables, vegetable purées, cold seafood ,- - -the list is on-going!
Fig Appetizer by Margaret Dickinson
Choose fairly small fresh figs. Cut them in half. Using the end of a wooden spoon make an indentation in each fig half. Push a mint leaf into the hole and then a small square of feta cheese which has been marinated in Mustard Herb Vinaigrette. Alternatively squirt a little vinaigrette over the cheese. Decorate each fig with a Johnny Jump Up.
Mustard Herb Vinaigrette Margaret Dickinson
Makes 1 1/2 cups or 375 mL
Because of its sweetly mellow (verus sharp) full bodied flavour, my Mustard Herb Vinaigrette is outstandingly popular. Its uses are limitless. For that reason, I whisk the recipe up by the litre.
3/4 cup (180 mL) salad oil
1/4 cup (60 mL) olive oil
1/4 cup (60 mL) vinegar
2 tbsp (30 mL) lemon juice
1 1/3 tbsp (20 mL) granulated sugar
1 tbsp (15 mL) chopped fresh dill weed
1 tbsp (15 mL) chopped fresh parsley
1 1/2 tsp (8 mL) powdered mustard
1 1/2 tsp (8 mL) finely chopped fresh garlic
1 1/2 tsp (8 mL) salt
1 tsp (5 mL) crushed black peppercorns
1. In a medium size bowl, whisk ingredients together well.
2. Pour vinaigrette into well sealed glass jars and store refrigerated for up to several weeks.
3. Stir well before using.
Alternative Use TIP: Besides salads of all kinds, drizzle this vinaigrette over beef/tuna carpaccio, cooked cold vegetables, vegetable purées, cold seafood ,- - -the list is on-going!