Balsamic Braised Fig Salad

From the kitchen of our very own JLIC Educator, Corinne Shmuel, comes a wonderful new addition to your Rosh Hashanah meal.

Ingredients

Dressing:
1/4 cup balsamic vinegar
1tbsp honey
Plenty of black pepper
1/3 cup olive oil
1 clove chopped garlic

Salad :
6 fresh ripe figs
A few sprigs thyme
Baby greens
Flaked almonds
Goat cheese (optional)

Directions:
1. Combine balsamic vinegar, thyme and honey in a small pan and stir over a medium heat for a few minutes. Place the figs in the pan, standing up and close together, then turn down the heat. Cook like this for around 10 minutes, keeping a close eye and moving the figs around to make sure that the bottoms aren’t sticking. If the liquid is reducing too quickly, add a little more balsamic.
2. Remove from the heat and let the figs cool separately from the remaining syrupy liquid. When cool, remove the thyme and whisk the balsamic reduction with the olive oil, chopped garlic, and salt and pepper to taste.
3. When you are ready to serve, arrange a bed of baby leaves on a dish. If you are using goats cheese, flake or slice it over the leaves. Top with the figs and flaked almonds, then drizzle with the dressing. Enjoy!