Figs With Fennel, Goat Cheese And Green Peppercorn Vinaigrette
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
55
Spice
41
Sweetness
46
Sourness
34
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Use a melon baller or small spoon to hollow out the fig
2
Cut stem end off figs about 1/2-inch down
3
Chop and reserve the insides of the figs
4
Set the figs aside
5
The stem pieces may be saved as "hats" for the presentation
6
Heat the olive oil in a medium saute pan
7
When the oil is hot but not smoking add the fennel
8
Toss or stir the fennel until golden
9
Season with salt and a touch of black pepper
10
Remove the pan from the heat and add the lemon zest, reserved fig insides and tarragon
11
Finish with the extra virgin olive oil, adding just enough to have the filling bind together
12
Remove the filling from the pan and let cool
13
Rinse, then finely chop the green peppercorns
14
In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil and shallots
15
Season with salt after adding the peppercorns, as they can be salty
16
The vinaigrette can be made a day in advance and held refrigerated
17
Let the vinaigrette sit for about a half hour at room temperature before serving if you have refrigerated it
18
Just before serving, fill each fig with cooled fennel mixture
19
Cover with reserved stem pieces if you wish
20
Place 2 figs on a plate along with a wedge of the cheese
21
Drizzle the figs with the vinaigrette
22
Some suggested garnishes are fresh grape leaves, the fine inner leaves of the fennel bulb, or chervil plunches