<P>2 ENJOY CALIFORNIA FIGS with recipes from COOKS COUNTRY FROM AMERICAS TEST KITCHEN valley?g.com © 2013 Americas Test Kitchen. All rights reserved. PHOTOGRAPHY: Daniel J. van AckereMesclun Salad with Blue Cheese, Figs, and Prosciutto SERVES 4 For the best results, buy a hunk of blue cheese and crumble it yourself. Microwaving the figs and port together plumps the figs and also infuses them with flavor. ? cup ruby port 8 Blue Ribbon Orchard Choice or Sun-Maid Figs, stemmed and quartered 2 tablespoons balsamic vinegar 2 shallots, minced ? cup extra-virgin olive oil 7 ounces (7 cups) mesclun 8 (?-inch-thick) slices prosciutto 6 ounces blue cheese, crumbled (1½ cups) Salt and pepper 1. Combine port and figs in bowl and microwave, cov- ered, until port is bubbling, about 1 minute. Let sit until figs have softened, about 5 minutes. Strain figs, reserving port. 2. Combine vinegar, shallots, and reserved port in large bowl. Slowly whisk in oil until combined. 3. Add mesclun, prosciutto, blue cheese, and figs to bowl with dressing and toss to combine. Season with salt and pepper to taste. Serve.fascinating FIG FACTS In Roman times figs were considered to be restorative. They were believed to increase the strength of young people, to maintain the elderly in better health and to make them look younger with fewer wrinkles. —Pliny (52-113 AD). The fig tree is a symbol of abundance, fertility and sweetness. Eating one half cup of figs has as much calcium as drinking one-half cup of milk. Figs are an excellent source of dietary fiber, a wealth of essential minerals such as potassium, iron and calcium, and rich in health-promoting antioxi- dants and complex carbohydrates.</p> <UL><LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/1/1/">Front-Cover</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/2/2/">Inside-Front-Cover</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/3/3/">Page-3</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/4/4/">Page-4</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/5/5/">Page-5</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/6/6/">Page-6</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/7/7/">Page-7</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/8/8/">Page-8</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/9/9/">Back-Cover</a></LI> <LI><a href="http://www.stallionpublishers.com/publications/1608/x/sitemap.xml" target="_blank">site map</a></LI> </UL>

 

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