Beekman 1802 by Brent Ridge & Josh Kilmer-Purcell

Author:Brent Ridge & Josh Kilmer-Purcell
Language: eng
Format: epub
Tags: Cooking
Publisher: Houghton Mifflin Harcourt
Published: 2017-09-05T04:00:00+00:00

Field Greens, Fig, and Brie Salad

Makes 8 servings

One (of the many) valuable lesson we’ve learned from our transition from city dwellers to country folk is that simple is the new luxury. Never has this truth been more tastefully presented than in this easy and elegant salad.

12 fresh figs

8 cups mixed field greens

8 ounces Brie, cubed

1 tangerine, juiced

3 tablespoons white balsamic vinegar

¼ cup extra-virgin olive oil

Salt and pepper

Wash and drain figs. Remove stems and halve figs lengthwise. In a large salad bowl, toss the greens with the figs and Brie. In a small bowl, whisk together tangerine juice, vinegar, oil, and salt and pepper to taste. Pour over the salad; toss to coat.

Wishing to be friends is quick work, but friendship is a slow-ripening fruit.

—Aristotle

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