Salad with Figs

Hardly a recipe, but *oh so* good.

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If you've visited me in the past, you may have an inkling of my fig obsession. For several precious weeks a year I gorge myself on them. I used to have nearly unlimited access at work; now they are more precious than ever. Last weekend I plucked a large bagful from my parents' tree.

It's a huge one dripping with black missions and right now it's heavy with fruit. Here's my lovely Mom and the tree.

The loot is in the freezer so none are wasted. They thaw nicely and can be eaten out of hand (my preference) or used in dishes like this salad.

I was inspired by one of my favorite bloggers, Cheryl, who writes 5 second rule. She posted a similar salad a few days ago; 20 minutes before dinner I decided this is what I wanted.

Parmesan-Walnut Salad with Fresh Figs
serves 1

several fistfuls of baby greens and fresh spinach
2 whole walnuts, toasted and chopped
a few shavings of parmigiano reggiano cheese
3 fresh figs, two halved and the third chopped
a drizzle of balsamic vinegar
a drizzle of toasted walnut oil
a sprinkle of salt

Toss the greens with the oil, vinegar, and salt. Garnish with the walnuts, cheese, and figs. Devour.

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