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Ingredients
- The Basics of Fig Fest Autumn Salad
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons balsamic vinegar
- Good pinch of coarse sea salt
- 2 good handfuls of red Bibb lettuce, washed and dried
- 1 or 2 fresh figs, skin on, cut into quarters or eights
- 1 avocado, sliced and tossed with fresh dill and a bit more balsamic vinegar
- 1 chicken breast, tossed with good quality pesto sauce, a sprinkle of pine nuts and slices of tart apple
- Slices of soft goat cheese (on their own or laid on a thin piece of sourdough bread and grilled under the broiler)
- 2 hard boiled eggs, sliced, topped with fresh dill or chervil
- 3-4 chicken livers, quickly seared in olive oil (I know this kills the no dirty pots idea â but itâs only one tiny frying panâ¦)
- Serves 1
- Spicy Chocolate Pots with Fresh Figs
- 6 oz. best quality dark chocolate (70% - I use Valrhona or Green & Blackâs), chopped
- ½ cup heavy cream
- ½ cup whole milk
- 1 teaspoon best quality raz el hanout (available in specialty shops and Middle Eastern groceries)
- 1 coffee filter
- 1 egg
- 1 or 2 fresh figs, quartered
View Full Recipe at Lunch in Paris
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