This past week has been a bit of a sad one. After many years, the farmers market where I have been employed finally closed its doors. I will miss the many customers that were committed to the local food movement by purchasing products made in our area, especially those that participated in our Community Supported Agriculture (CSA) program. I will miss working with and getting to know the growers and producers that we did business with. And I will sorely miss the convenience of shopping for local products at my workplace.
One of the last items I grabbed from the farmers market was a box of fresh figs from Ivan, a local grower from Dittmer Missouri. Fresh figs are such a delicacy, emphasis on the delica(te). They only keep for a day or two, so they need to be eaten right away.Figs are nutritious- a good source of fiber, potassium, B6 and manganese, and just plain delicious.
The second I got home, I started to think about what I wanted to make with them. I decided on a Fresh Fig and Arugula Salad with Gorgonzola and Pecans, mainly because I already had the majority of the ingredients (thanks hubby for picking up the Gorgonzola!). The handmade dressing was a cinch to make, with local honey, white balsamic vinegar and olive oil. The essential topping was a bit of course black pepper and fresh thyme.
As far as losing my job…some say that when a door closes another one opens. I can’t wait to get a peek at what’s behind that door.
Fresh Fig and Arugula Salad with Gorgonzola and Pecans
Assemble the salad: 6 fresh figs, quartered, 2 handfuls arugula, ½ cup crumbled gorgonzola and ¼ cuppecan halves
Make the dressing: mix equal parts honey, white balsamic vinegar (I used pear-infused but regular would be terrific too) and olive oil
Top salad with: 1 teaspoon fresh chopped thyme and black pepper to taste