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I'm Beth, a vertically-challenged photographer, stylist, recipe developer and explorer. Welcome to my blog!

Figgy & Piggy Salad
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A colourful salad of fresh figs paired with some salty Serrano on a bed of baby greens tastes as good as it looks and takes only minutes to prepare. 

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Figs are fascinating little fruits. Native to the middle east,  they are one of the earliest food crops to be cultivated by our ancestors, and they are a super rich source of calcium. If you are interested in learning a bit more about these little gems, check out this very entertaining article on FoodRiot called "Know Your Figgy Facts".

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This salad is a little party in your mouth.  I used a mix of baby greens, but I think peppery arugula would be excellent too.  Next time, I think I will add a little crumble goat cheese into the mix as well.  A simple balsamic vinaigrette is all that is needed to finish. 

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At Christmas, I was spoiled by my good friend C with a gourmet gift basket containing a couple of products from Liquid Gold, one of my favorite shops in the Hydrostone Market

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She picked out Cranberry Pear white balsamic vinegar and Peruvian Lime infused olive oil for me, yum!  As soon as I uncorked the bottles and took a whiff, I knew the combination would be delicious.

I was right. 

I tried it as a marinade for chicken, and dressings for numerous salads and been very pleased with the results.

For this salad, I made a simple dressing with 3 parts oil to 1 part balsamic and a tiny blob of Dijon mustard (just enough to emulsify the oil and vinegar), It was absolutely delicious, lots of citrus with a hint of cranberry & pear flavours.

To make this yourself, simply toss a couple of handfuls of baby greens, a slice Serrano ham torn in small pieces, and a fresh fig cut into wedges with this simple dressing for the easiest salad ever.
 

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