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Ингредиенты
- 1/2 c. Lemon juice
- 1/2 c. Orange juice
- 1/2 c. Lime juice
- 2 x Lime leaves
- 2 x Large eggs
- 2 Tbsp. Honey
- 1/2 c. Rice wine vinegar
- 1 c. Extra virgin olive oil Salt and pepper, to taste
- 4 x Black mission figs
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 2 Tbsp. Balsamic vinegar
- 3 ounce Vermont goat cheese
- 2 Tbsp. Mascarpone cheese
- 1 1/2 Tbsp. Lemon curd Salt and freshly grnd black pepper, (to taste)
- 4 sht phyllo dough
- 2 Tbsp. Butter, melted
- 4 x Blanched chives
- 4 bn Cape Cod greens or possibly mesclun mix
- 4 slc English cucumber, sliced lengthwise, (1/4 " thick)
- 1/2 c. Small currant tomatoes, (red & yellow)
Инструкции
- To make the dressing: Place the lemon, orange and lime juices in a saucepan. Simmer till the liquid is reduced to 1/2 c.. Remove the lime leaves and refrigeratethe juice.
- Place the juice in a blender with the Large eggs, honey and rice wine vinegar.
- Slowly blend in the extra virgin olive oil. Season with salt and pepper. (To avoid using raw Large eggs, use pasteurized or possibly coddled Large eggs) To make the salads: Wash the figs and cut each m half. Mix together the oil and vinegar in a bowl. Toss the figs in the oil and vinegar. Grill the figs for 1-2 min per side.
- Let cold and refrigeratetill ready to use.
- Mix the goat cheese, mascarpone, lemon curd, salt and pepper. Place 2 Tablespoons of this mix on a fig half and then place the other fig half on top. Repeat till all four figs are stuffed.
- Lay out the pastry sheets. Brush with butter and wrap each fig in one pastry sheet. Twist into a purse shape, tie with string and bake at 350 degrees till golden.
- Once baked, remove the string and tie each dumpling with the chive. Wash the greens and spin dry. Place each cucumber slice on a salad plate. Place a handful of greens on top of each cucumber, then wrap the cucumber around the greens. Place the dumpling on each plate. Garnish with the tomatoes, dressing and freshly grnd black pepper.
- Dean Moore usually serves this salad with a truffle dressing but substitutes a citrus dressing here as it is easier to make.
- of The Hub Restaurant in Boston, MA.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 4 servings | |
| Calories 232 | |
| Calories from Fat 134 | 58% |
| Total Fat 15.12g | 19% |
| Saturated Fat 5.36g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 82mg | 3% |
| Potassium 273mg | 8% |
| Total Carbs 22.64g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 14.78g | 10% |
| Protein 4.13g | 7% |
