Simple Sundays | Fig & Watermelon Salad
When I returned from vacation over a week ago, the cupboards and refrigerator were bare. As soon as I could, I went to the market, and I was not particularly enthused about the shopping trip since I was still feeling a little sad that our time away was over. Back to reality. Blech.
But I turned past the bananas and saw these:
Figs! The first I have seen this summer! It was as though they were welcoming me back home. See, Liren, isn’t it great to be back in California? they called out to me.
You know how much I love my figs. My heart leapt with joy. I enjoy them simply, usually just fresh, with morsels of goat cheese and drizzled with honey. But of course, I like to mess with them once in a while.
For the sweltering Fourth of July weekend, I paired them with the ultimate thirst quencher in a Fig & Watermelon Salad.
This was the secret. A rich sable glaze, made with balsamic vinegar and agave nectar. A drizzle of the Balsamic Glaze over the crisp melon, velvety figs, and bites of goat cheese was all I needed.
Who needs Hawaii, anyway? Wait, don’t answer that :)
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Fig & Watermelon Salad with Balsamic Glaze
There are a few ways to go about this. All taste wonderfully, so choose what works best for you and enjoy!
- If you are pressed for time, simply whisk together the ingredients for the glaze with a little glug of good olive oil and you have an easy and bright dressing.
- Prepare the glaze and combine with a bit of olive oil for a silkier dressing.
- Prepare the glaze and drizzle all by itself.
- 6 figs, quartered
- 1 1/2 cups cubed watermelon
- your favorite greens
- goat cheese, crumbled for garnish
- Balsamic Glaze (see recipe below)
Arrange figs and watermelon atop your favorite greens. Crumble the bites of goat cheese to your liking. Drizzle with Balsamic Glaze/Dressing.
- 1/4 cup balsamic vinegar
- 2 tablespoons agave nectar or honey
Combine balsamic vinegar and agave nectar (or honey) in a small saucepan. Bring to a gentle boil, then lower the heat and simmer, stirring, until the glaze has reduced and the consistency is thicker, about 10 minutes. Keep in mind that the longer it simmers, the more potent the glaze, so make it as light or rich as you like. Cool before using.