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Fig & Stilton Salad

La Vie Piquant

La vie piquant—the spicy life!  Everyday is filled with “piquant” moments that are pleasantly stimulation of exciting to the mind.  Whether it is in the form of food, style, design, love, entertaining, or any other inspiring idea or tangible object, “it” should be celebrated!  Here I will be sharing with you simple, beautiful, realistic, doable, and truly re-creatable recipes, entertaining ideas, and home décor pizzazz that will help you interject a little bit of “piquant” into your life – after all, we only live once.  Join me in living la vie piquant!

Fig & Stilton Salad

Marc J. Sievers

Whenever fresh figs are in season and available at farmers markets, I always get so excited for the endless possibilities for cheese plates, salads, and desserts!  My Fig & Stilton Salad combines a unique flavor combination of Black Mission Figs, Stilton, and dark chocolate all dressed with an orange vinaigrette.  This is the perfect salad with a glass of champagne or Sauvignon Blanc while dining al fresco during the last few weeks of summer.  Just add a fresh baguette and some honey butter and voila, you have a chic and delicious salad for your guests.


Ingredients (serves 4)

  • Orange Zest – 1 tablespoon
  • Orange Juice – 1/3 cup, freshly squeezed
  • Honey – 1 tablespoon
  • Sea Salt – 3/4 teaspoon
  • Black Pepper – 3/4 teaspoon, freshly cracked
  • Olive Oil – 3/4 cup
  • Arugula – 5 ounces, washed & drained well
  • Black Mission Figs – 8, quartered
  • Pecans – 1 cup, halved
  • Stilton – 3/4 cup, crumbled
  • Dark Chocolate – 4 tables, freshly grated
  • Fleur de Sel – for garnish

Directions

For the Orange Vinaigrette:

  1. Combine the juice, zest, honey, sea salt, and black pepper into a glass bowl.  Mix until well incorporated.
  2. Slowly whisk in the olive oil.
  3. Set aside.

For the salad:

  1. Toss the arugula with the vinaigrette and arrange on a large serving platter or bowl.
  2. Evenly distribute the figs, pecans, Stilton and dark chocolate over the dressed arugula.
  3. Garnish with Fleur de Sel.
  4. Serve immediately.