In the midst of a big meal, take a moment to stop and savor the combination of rich goat cheese and its nutty, figgy counterparts.
Servings: Serves 6
  • 1 tablespoon butter
  • 3 large or 6 small shallots , sliced
  • 1/2 teaspoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 12 dried figs , stems removed, and halved
  • 3 heads Belgian endive , cut in half lengthwise and sliced into strips
  • 2/3 cup walnuts , toasted and coarsely chopped
  • 1/4 cup flat-leaf parsley leaves
  • 2 tablespoons plus 2 teaspoons bittersweet syrup (saba, sapa, vin cotto, or mosto cotto, syrups made from reduced grape must)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 8 ounces goat cheese
  • 1/2 teaspoon cracked black pepper
  • Directions
    In a small skillet, melt butter over medium heat. Add shallots, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring occasionally, 7 minutes or until golden. Transfer to a large bowl and allow to cool.

    Combine shallots with figs, endive, walnuts, parsley, 2 teaspoons saba, olive oil, remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper.

    Spoon mixture onto a large platter. Cut cheese into slices and arrange on top of salad. Drizzle cheese with remaining 2 tablespoons saba, and garnish with cracked pepper.

    Recommended ingredient: Saba, sapa, vin cotto and mosto cotto are available from Corti Brothers (800-509-3663) and DiPalo Fine Foods (212-226-1033)


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