ROASTED FIG with SPICY CACCIATORE SAUSAGE SALAD

Roasted Fig and Cacciatore Salad

The name of this salad should be more in keeping with the bounty of family members it involved?but in keeping with my pledge to name posts for what they are?no matter how boring, this is, just as named; Roasted Fig with Spicy Cacciatore Sausage Salad.

Another quickie?.I love fruit in salads as regular readers will know! My sister gave me a bucket of figs and after a batch of jam, I still had heaps left over?and as my system can only take so many fresh ones, (if you know what I mean?) and I was leaving for what was then supposed to be Bali and turned out to be Darwin (long story) and ultimately became Phuket?nonetheless, I had figs to use!

This was easy, painless and disappeared in minutes after its arrival at a farewell do for my darling personal web developer nephew and his little family?miss you guys already! So simple it can barely be called a recipe really. AND I must mention my lovely platter that appears in the pic. Recent birthday present from very thoughtful Sister in Law?thanks Imogen!

NEED:

Bucket of fresh figs! (Up to you how many)

Red wine vinegar, Coarse sea salt, EVOO to taste

Large bag salad greens (I used rocket)

1 spicy sausage of choice thinly sliced

Handful Kalamata olives

Excellent soft cheese of choice (Brie, Camembert, soft feta, creamy blue)

DO:

Slice figs in half and arrange on lined baking tray. Be selective as you do so, picking firm fruit. Sprinkle with salt, vinegar and EVOO and roast for approximately 20-25 minutes until fragrant and gooey. Cool on tray.

Arrange rocket or salad greens on large flat platter. Cook sliced sausage in hot fry pan until well browned. Place on top of rocket.

Arrange all other ingredients on top of each other, finishing with the roasted figs and cheese. Drizzle with the collected juices from roasting, adding more red wine vinegar if needed to dress the salad. (There is enough oil from the sausage and roasting juice to not need more oil?unless you want to!)

Allow to rest for at least 30 minutes before serving so the flavours can blend somewhat and the rocket will wilt. Try not to lick the platter in public!

There?back from holiday and blogging! Just barely, but stay tuned for some Thai inspired recipes. The food in Phuket was wondeful and we are all craving it already!