|Good to go|
I don't know if you've noticed, but I genuinely like salads. They make the perfect delivery system for fresh ingredients and new flavors. I suppose I'm approaching something nigh unto a fennel intervention, now, but I have to say it's great in salad, too. It has such a fresh, clean, pure flavor, with a little hint of licorice bite mellow in the background - a cool, crispness that's sure to help you chill out.
|Getting figgy with it|
|A chance to compose myself|
The figs I used still had plenty of moisture to them, making for chewy, jammy little pockets of crisp seeds. If your dried figs are more on the dessicated and rock-hard end of the spectrum, pour a cup of boiling water over them and let them soak as it cools. The resulting "fig juice" can be drained and reserved as a handy addition to bread or cake.
1 fennel bulb, quartered, cored, and thinly slivered
2 navel oranges
12-18 dried Black Mission figs
4 handfuls baby Romain lettuce
2 oz. goat cheese
For the dressing:
2 tsp. Dijon mustard
1/4 c Champagne vinegar (or white wine vinegar)
1/4 c extra virgin olive oil
Salt and freshly cracked pepper, to taste
Begin by chopping the stalk and fronds from your fennel bulb, then slice it quarters. A quick diagonal chop with the knife can then separate the core from each quarter. Slice these into long julienne strips, as thinly as possible.
|An exercise in simplicity|