Recipe - Fig Salad With Greens And Walnuts

6 Perfectly ripe figs
beginning to show milky
at the seams
2 Handfuls of green
such as tender Arugula
Leaves and their Blossoms,
Red Oak Lettuce Leaves,
tendrils of Frizzy Endive
or a Buttery Limestone
Lettuce, some Chervil
sprigs
3 Rounds of mild goat cheese
6 Fresh walnuts, shelled
and left in large pieces
Freshly ground pepper

THE VINAIGRETTE
1 small Shallot; finely minced
2 teaspoon Champagne vinegar
1 pn Salt
2 tablespoon Extravirgin olive oil
=OR= Walnut oil

QUARTER THE FIGS OR SLICE them into rounds. Wash and dry the greens. Make
the vinaigrette (RECIPE Follows), and dress the greens with just enough to
coat them lightly. Arrange the greens on 2 or 3 plates and lay the figs
among them, along with the cheese and walnut pieces. Spoon the remaining
vinaigrette over the top and serve, lightly peppered.

THE VINAIGRETTE: COMBINE THE SHALLOT, VINEGAR and salt in a bowl, then
whisk in the oil. Taste and adjust the seasoning, if necessary.

DEBORAH MADISON PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini