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Figs With Fennel, Goat Cheese and Green Peppercorn Vinaigrette Recipe

Figs With Fennel, Goat Cheese and Green Peppercorn Vinaigrette Recipe

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Figs With Fennel, Goat Cheese and Green Peppercorn Vinaigrette

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Ingredients:

Serving

12 medium size mission figs ( turkey or kadota figs may be used also)
1 head fennel, diced
2 tbsp olive oil, for sauteing
salt and fresh black pepper
1 tbsp lemon zest, finely grated
2 tbsp chopped fresh tarragon
1 -2 tbsp extra virgin olive oil , to finish
1/4-1/2 lb goat cheese , such as humboldt fog cut into wedges (a soft cream cheese such as brie may be substituted)
2 tbsp balsamic vinegar
6 -8 tbsp extra virgin olive oil
1 tbsp green peppercorns in brine
2 tbsp finely minced shallots
salt

Directions:

Cut stem end off figs about 1/2-inch down. Use a melon baller or small spoon to hollow out the fig. Chop and reserve the insides of the figs. Set the figs aside. The stem pieces may be saved as hats for the presentation.
Heat the olive oil in a medium saute pan. When the oil is hot but not smoking add the fennel. Toss or stir the fennel until golden. Season with salt and a touch of black pepper. Remove the pan from the heat and add the lemon zest, reserved fig insides and tarragon. Finish with the extra virgin olive oil, adding just enough to have the filling bind together.
Remove the filling from the pan and let cool.
Rinse, then finely chop the green peppercorns.
In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil and shallots. Season with salt after adding the peppercorns, as they can be salty. The vinaigrette can be made a day in advance and held refrigerated.
Let the vinaigrette sit for about a half hour at room temperature before serving if you have refrigerated it.
Just before serving, fill each fig with cooled fennel mixture. Cover with reserved stem pieces if you wish.
Place 2 figs on a plate along with a wedge of the cheese. Drizzle the figs with the vinaigrette.
Some suggested garnishes are fresh grape leaves, the fine inner leaves of the fennel bulb, or chervil plunches.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	377.77 Kcal (1582 kJ)
Calories from fat	324.14 Kcal
		% Daily Value*
Total Fat	36.02g	55%
Cholesterol	30.16mg	10%
Sodium	132.68mg	6%
Potassium	210.68mg	4%
Total Carbs	5.15g	2%
Sugars	1.64g	7%
Dietary Fiber	1.34g	5%
Protein	9.53g	19%
Vitamin C	5.2mg	9%
Iron	1.7mg	10%
Calcium	286.7mg	29%

Amount Per 100 g
Calories	351.23 Kcal (1471 kJ)
Calories from fat	301.37 Kcal
		% Daily Value*
Total Fat	33.49g	55%
Cholesterol	28.04mg	10%
Sodium	123.36mg	6%
Potassium	195.88mg	4%
Total Carbs	4.79g	2%
Sugars	1.53g	7%
Dietary Fiber	1.24g	5%
Protein	8.86g	19%
Vitamin C	4.9mg	9%
Iron	1.6mg	10%
Calcium	266.5mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.