Mixed Greens with Crispy Shallots, Figs and Goat Cheese

Photo by Katy Lonergan

adapted from Sunset, October 2012

via Anne Halsted

serves 6

5 large shallots, peeled and separated into lobes

¼ cup olive oil

1 tablespoon unsalted butter

1 teaspoon Kosher salt

pepper

8 ounces log fresh goat cheese

6 large or 12 small super ripe figs

½ pound greens, or radicchio

¼ cup loosely packed flat parsley leaves

2 tablespoons fresh lemon juice

1 tablespoon saba or honey, divided

Cut shallot lobes in half lengthwise, then cut each half into thick wedges.

Heat a large frying pan (non nonstick) over medium heat, then swirl in 2 tablespoons oil and the butter. When butter begins to foam, add shallots and stir to coat. Season with ½ teaspoon salt and a pinch of pepper. Reduce heat to medium low and cook shallots 15 minutes, stirring often. Reduce the heat to low and cook, stirring every 2 or 3 minutes until completely caramelized (deep golden brown), 15 to 25 minutes. Transfer to a plate to cool.

Slice cheese into 12 rounds and season them with pepper; then put them aside until assembly.

Cut figs into halves or quarters, depending on their size. Lay cut side up and season with ½ teaspoon salt, pepper, and 1 tablespoon oil.

If using radicchio, cut lengthwise into ⅓ inch thick ribbons and put in large bowl. Toss radicchio/greens with caramelized shallots, parsley, and salt and pepper to taste. Drizzle lemon juice, remaining 1 tablespoon oil, and 2½ teaspoons honey over salad. Toss to combine.

Assemble salad: first, greens or radicchio, then figs. Place goat cheese on top, and drizzle with a bit of oil and honey over the goat cheese.

This recipe originally called for radicchio, and not greens, and saba, not honey. Because I had neither radicchio nor saba I tried it with greens and honey, and it was delicious!