Fig & Squash Blossom Salad

1. 1

   In a medium-sized saute pan over medium-high heat, warm the vegetable oil until it shimmers in the pan.

2. 2

   Add the squash blossoms to the pan, cooking them about 2 minutes before turning them over. Continue cooking and turning the blossoms until all sides take on a golden color, then move the blossoms to a paper towel to drain and cool.

3. 3

   Create the vinaigrette by pouring the balsamic vinegar in a medium-sized mixing bowl and adding the olive oil to the bowl in a slow stream, whisking all the while.

4. 4

   Once the oil is incorporated into the vinegar, whisk in salt and pepper, to taste.

5. 5

   Add the mixed greens into the vinaigrette bowl and toss to coat. Distribute the mixed salad greens between the plates.

6. 6

   Slice the figs into quarters and divide evenly across the salad greens.

7. 7

   Divide the cooled squash blossoms between the salads.

8. 8

   Pinch off bits of the goat cheese and place the bits atop the salads, dividing evenly between the plates.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.