Fig and Peanut Salad

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            FOOD FUNNY
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Here's an oldie from George in Poughkeepsie:

I have changed my system for labeling homemade freezer meals.
I used to carefully note in large clear letters, "Meatloaf" or "Pot
Roast" or "Steak and Vegetables or "Chicken and Dumplings"
or "Beef Pot Pie." However, I used to get frustrated when I asked
my husband what he wanted for dinner because he never asked
for any of those things. So, I decided to stock the freezer with
what he really likes.

If you look in my freezer now you'll see a whole new set of labels.
You'll find dinners with neat little tags that say, "Whatever,"
"Anything," "I Don't Know," "I Don't Care," "Something Good,"
or "Food." My frustration is now reduced because no matter what
my husband replies when I ask him what he wants for dinner, I
know that it is there waiting.

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            TODAY'S RECIPE
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All recipes this week are adapted from "The Best America Recipes,
2005-2006," available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0618574786/worldwiderecipes

I suppose you could substitute other nuts for the peanuts, and I
guess you could substitute watercress or spinach for the arugula,
and you could even use a fresh herb other than mint, but whatever
you do, don't omit the fresh figs in this unusual recipe.

Fig and Peanut Salad

1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) raspberry or red wine vinegar
1 shallot, finely chopped
1 scallion (spring onion), green and white parts,
finely chopped
2 Tbs (30 ml) finely chopped fresh mint leaves
Salt and freshly ground pepper to taste
1 bunch arugula (rocket), trimmed
1 head Bibb lettuce, cored
12 ripe black, brown, or green figs, trimmed and sliced
3/4 cup (180 ml) roasted peanuts

Whisk together the oil, vinegar, shallot, scallion, mint, salt, and
pepper. Toss with the arugula and lettuce and divide among
serving plates. Top with the sliced figs and peanuts. Serves 4 to 6.
Received on Tue Mar 21 08:47:48 2006