If I were to start writing a food column tomorrow it would probably be titled “Half Assed, Full Flavor” and I wouldn’t be the least bit ashamed. Despite all the cakes and pastries and homemade ice creams I’ve been whipping up as of late I am, in truth, a very…lazy…cook.
There are the dishes I share on this site and then there are the dishes I nibble on while those are baking: my weeknight repertoire. The dishes that involve little more than scavenging the contents of my refrigerator and just kind of hoping for the best. And that’s not to say I just eat almond butter out of a jar (although I’ve been there)… no. I take the best of the best, in this case plump black mission figs, wild arugula leaves and a gorgeous drizzle of honey; and I create a completely satisfying meal.
Half assed? Sure it is. Full of flavor? Absolutely! I expect nothing less.
It’s silly to even call this a recipe….I’d say it’s more of a collection: black mission figs, goat cheese, toasted pine nuts and wild arugula. The dressing is as a simple as balsamic and olive oil.
When it comes to salad, I’ve used the same dressing to salad ratio forever. Take one generous handful of greens to 1 tbsp dressing per serving. Gently toss with (clean) hands to ensure the fragile leaves don’t get bruised.
Top with toasted pine nuts and crumbled goat cheese.
Add fig wedges and season with salt and pepper. Finish with a drizzle of honey.
Kendall’s Lazy August Salad
Makes 1 serving
- 3-4 Ripe Black Mission Figs, quartered
- 1 Tsp Olive Oil
- 1/4 Tsp Balsamic Vinegar
- 1 heaping handful arugula
- 2 tbsp crumbled goat cheese, or to taste
- 1 tbsp pine nuts, toasted
- salt and pepper, to taste
- Honey for drizzling
In a small bowl, whisk together balsamic and olive oil. Set aside.
In a serving bowl, place arugula. Toss with balsamic dressing. Sprinkle with goat cheese and pine nuts. Arrange the quartered figs on top of the arugula. Season with salt and pepper. Drizzle with honey.