Tomato, Fresh Fig, and Gorgonzola Salad

Tomato, Fresh Fig, and Gorgonzola Salad

Adapted from The New York Times

 

Ingredients

  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon fine sea salt
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons pine nuts
  • 1 large or 2 small ripe tomatoes, about 8 ounces, thinly sliced
  • 1/2 pound fresh figs, cut into quarters
  • 1 ounce crumbled gorgonzola cheese
  • 1 teaspoon fresh thyme leaves
  • Black pepper

Instructions

1. In a small bowl, whisk together vinegar and salt. Whisk in oil.
2. In a small skillet over medium-low heat, toast pine nuts, shaking the pan occasionally, until light golden, about 2 minutes.
3. Spread tomato slices on a large plate. Scatter fig quarters and pine nuts over tomatoes. Sprinkle with cheese and thyme, drizzle with dressing and finish with pepper.
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