Figs are in season from around the beginning of July until the end of September. If you’re lucky enough to have a fig tree in your yard, you can enjoy these gems at every meal, both sweet and savory. Our favorite way to eat a fig is straight off the tree, but we also add them to salads, and use them in jams and baked goods. The following recipe is for a Shrimp and Fig Salad with Fig Balsamic Vinaigrette, which is a beautiful main dish salad suitable for a hot, summer evening.
Shrimp and Fig Salad with Fig Balsamic Vinaigrette
Combine 4-figs with 1 tablespoon each of balsamic vinegar and red wine vinegar, 1 teaspoon each chopped onion and garlic, 1 teaspoon Dijon mustard, and 3 tablespoons olive oil. Place in a blender and blend for a few seconds, season with salt and pepper. If you want a bit more sweetness, add a teaspoon of honey.
In a large bowl combine a bag of salad greens with ½ sliced red onion, 1 pound cooked peeled shrimp, 8 figs, halved, ½ sliced cucumber, 4 sliced radishes, 1 large handful carrot curls, ¼ cup toasted walnuts, and ½ cup crumbled feta cheese. Pour dressing over all, toss, and serve.