Grilled Fig And Mache Salad

Grilled Fig And Mache Salad

This dish is also delicious with grilled seasonal stone fruits.

Ingredients:

Vinaigrette:

1/3 cup sherry vinegar

1 cinnamon stick

2 bay leaves

6 allspice berries

1 star anise pod

1 Tablespoon brown sugar

1/4 cup hazelnut oil

1/4 cup olive oil

salt and freshly ground pepper

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Salad:

2 teaspoons olive oil

8 figs, stemmed and halved

salt and freshly ground pepper

4 ounces Brie

8 ounces mache or other greens

1/8 cup red onion, thinly sliced

1 small fennel bulb, trimmed, cored, and thinly sliced

1/4 cup hazelnuts, toasted, skinned, and chopped

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Directions:

For the vinaigrette: Combine the vinegar and spices in a small stainless-steel pan and simmer over low heat until steam rises. Remove from the heat, stir in the brown sugar, and let steep for 30 minutes. Strain into a small bowl and discard the spices. Gradually whisk in the hazelnut oil and olive oils. Season with salt and pepper to taste and set aside.

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Salad: Prepare a medium fire in a charcoal grill, preheat a gas grill to 375F, or heat a grill pan over medium heat. Rub 1 teaspoon of oil on the grill or pan. Season the figs with 1 teaspoon of oil, salt and pepper. Grill the figs, skin side down, until the centers of the figs begin to bubble, 3 to 5 minutes. Repeat the other side. Remove from the heat and keep warm.

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Cut the cheese into thin wedges and place 2 wedges on each of 4 salad plates. Place 4 fig halves next to the cheese. Combine the mache, onion, fennel, and hazelnuts in a large bowl. Lightly dress the salad tossing just to coat the leaves. Mound in the center of the salad plates. Drizzle the remaining vinaigrette around the salad plate and serve. Serves 4 as a first course.