Market Chef Mei Ibach did this salad at the Windsor Certified Farmers Market on Sunday, October 7, 2012. I'm sure it was an overwhelming success ... what a wonderful combination of flavors.
3 C. mixed savory greens, such as arugula, watercress, tat tsoi, endive
2 apples, preferably Gala or tart, crisp varietals
2 ripe pears, sliced in wedges
1 medium fennel bulb, thinly sliced vertically
1/2 C. lightly toasted pecan halves
Fig Vinaigrette (recipe follows)
To serve, divide the greens among well-chilled plates. Arrange the apple, pear, and fennel on and around the greens. Sprinkle with pecan halves. Drizzle some of the fig vinaigrette over all.
1 C. fresh figs or 2/3 C. dried figs
1/2 C. water
1/2 C. dry white wine
1/2 C. apple juice or cider
2 t. minced fresh thyme
2 t. toasted black mustard seed
1-1/2 T. minced shallots
1/4 C. sherry vinegar
1/3 C. olive oil
Kosher salt & freshly ground black pepper
In a saucepan, combine 1/3 cup of the dried figs with water. Bring to a boil. Reduce the heat & simmer, covered until the figs are soft, about 5 minutes. Cool. Pour the fig mixture into a blender or food processor and puree. Transfer to a medium bowl. Whisk in the wine, apple juice, thyme, mustard seeds, shallots, vinegar & olive oil. Season with salt & pepper to taste. Stir in the remaining figs.