Fig and Brussels Sprout Salad

Some times of year bring so many incredible ingredients and this is one of them: fig season! Several years ago, I was inspired by a fig recipe I came across in The Mustards Grill Cookbook and it started a bit of an obsession for me. I find figs fascinating. Not too sweet, just the right texture and perfect in so many recipes. This one was a bit of a serendipitous one that came about from available ingredients and a bit of creativity. This is one of my new favorites and one I will look forward to in fig season each year! The tart of the lemon was the perfect complement to the rich cheese and sweet figs. Pine nuts and arugula bring an earthy nutty vibe to this salad. Anything you love to use figs for? I would love new inspiration!

Kelly

Fig and Brussels Sprout Salad

5-6 Fresh Figs, Quartered

Several Handfuls of Arugula

6-8 Brussels Sprouts, cleaned and thinly sliced

2 T. pine nuts

½ oz Crumbled Blue Goat Cheese (I used Verde Capra Italian Blue Cheese from Whole Foods, but use any goat or blue that you like)

Dressing:

Juice of ½ Lemon

2 T. Olive Oil

1 t. Dijon Mustard

Fresh Thyme Leaves

Salt & Pepper

Combine all dressing ingredients and whisk until well combined. Add salad ingredients to a bowl and toss with desired amount of dressing. Enjoy immediately!