GRILLED PEAR AND FIG SALAD

 

Grilled pears, fresh figs, salty prosciutto, and feta are drizzled with basil oil and a balsamic vinegar reduction in this light summer salad.

 

INGREDIENTS

Basil Oil

¼ Cup Fresh Basil

¼ Cup Extra Virgin Olive Oil

Balsamic Vinegar Syrup

¼ Cup Balsamic Vinegar

1 teaspoon Honey

Salad

4 miniature Pears

2 Tablespoons Bacon Fat

2 Fresh Figs

½ Cup Fresh Watercress

½ Cup Fresh Baby Arugula

2 Ounces Thinly Sliced Prosciutto

2 Tablespoons Sheep's Milk Feta Cheese

2 Tablespoons Chopped Pistachios

 

METHOD Basil Essential Oil

Puree the basil leaves in olive oil until they are finely blended.

 

Allow the pesto mixture to rest for an hour in a small dish or shot glass. Refrigerate the mixture until the olive oil hardens (about an hour). The basil particles will sink to the bottom of the container.

 

2 tbsp basil oil, scraped from the hardened pesto mixture Keep the remaining for another purpose.

Reduction of Balsamic Vinegar Syrup

 

In a small saucepan over medium heat, warm the balsamic vinegar. Simmer until the vinegar has been reduced to approximately a third of its original volume and has thickened and syrupy. Allow the mixture to cool completely.

Add a teaspoon of honey and mix well. Place aside.

 

 

Salad

Pears should be cut in half. Scoop out the seeds from the center of each pear half with a teaspoon.

Melt bacon grease in a skillet over medium-high heat. Cook, cut side down, until the sliced surface of the pear halves is nicely caramelized. Take out and set aside.

 

Cut the figs into quarters.

 

Separate the watercress, baby arugula, proscuitto, pears, and figs onto two dishes.

 

Drizzle each salad with a spoonful of balsamic vinegar syrup and a tablespoon of basil oil.

 

Add a spoonful of feta and a tablespoon of chopped pistachios to each salad.