Figs With Fennel, Goat Cheese and Green Peppercorn Vinaigrette

Name: Figs With Fennel, Goat Cheese and Green Peppercorn Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 12 medium size mission figs (Turkey or Kadota figs may be used also); 1 head fennel, diced; 2 tablespoons olive oil, for sauteing; salt and fresh black pepper; 1 tablespoon lemon zest, finely grated; 2 tablespoons chopped fresh tarragon; 1 -2 tablespoon extra virgin olive oil, to finish; 1/4-1/2 lb goat cheese, such as humboldt fog cut into wedges (a soft cream cheese such as Brie may be substituted); 2 tablespoons balsamic vinegar; 6 -8 tablespoons extra virgin olive oil; 1 tablespoon green peppercorns in brine; 2 tablespoons finely minced shallots; salt

Submitted by AZPARZYCH

"Recipe courtesy Lisa Nakamur, The French Laundry. Found on Food Network, posting for ZWT."

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Ready In:: 45mins
Ingredients:: 13
Serves:: 4-6

ingredients

12 medium size mission figs (Turkey or Kadota figs may be used also)
1 head fennel, diced
2 tablespoons olive oil, for sauteing
salt and fresh black pepper
1 tablespoon lemon zest, finely grated
2 tablespoons chopped fresh tarragon
1 -2 tablespoon extra virgin olive oil, to finish
¹⁄₄ - ¹⁄₂ lb goat cheese, such as humboldt fog cut into wedges (a soft cream cheese such as Brie may be substituted)
VINAIGRETTE
2 tablespoons balsamic vinegar
6 -8 tablespoons extra virgin olive oil
1 tablespoon green peppercorns in brine
2 tablespoons finely minced shallots
salt

directions

Cut stem end off figs about 1/2-inch down. Use a melon baller or small spoon to hollow out the fig. Chop and reserve the insides of the figs. Set the figs aside. The stem pieces may be saved as "hats" for the presentation.
Heat the olive oil in a medium saute pan. When the oil is hot but not smoking add the fennel. Toss or stir the fennel until golden. Season with salt and a touch of black pepper. Remove the pan from the heat and add the lemon zest, reserved fig insides and tarragon. Finish with the extra virgin olive oil, adding just enough to have the filling bind together.
Remove the filling from the pan and let cool.
Rinse, then finely chop the green peppercorns.
In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil and shallots. Season with salt after adding the peppercorns, as they can be salty. The vinaigrette can be made a day in advance and held refrigerated.
Let the vinaigrette sit for about a half hour at room temperature before serving if you have refrigerated it.
Just before serving, fill each fig with cooled fennel mixture. Cover with reserved stem pieces if you wish.
Place 2 figs on a plate along with a wedge of the cheese. Drizzle the figs with the vinaigrette.
Some suggested garnishes are fresh grape leaves, the fine inner leaves of the fennel bulb, or chervil plunches.

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RECIPE SUBMITTED BY

AZPARZYCH

Peoria, 41

I am a stay at home mom to two wonderful boys; Joshua (8years), Kaiden (5 years), and baby GIRL, Madalynn (19 months)!  I also have two fur babies (cats); Kobee, AJ; we had to put our youngest cat Sly down Jan 2014. :(. I am also married to my best friend, Jeff and have been since April 2005.  I love cooking, hate cleaning and will do whatever I can to get out of it!  I love grilling and baking.  I do most of the grilling at my house, and bake for almost a week straight at Christmas time!  I can make or will attempt just about anything, though I rarely make brownies, my husband's are the best!  Homemade breads are not my friend, so I am always working on bread baking. As for recipe ideas (besides zaar) Cooking Light Cookbooks are my favorites.  I love to make new meals and try new things; it is hard though because my husband is picky when it comes to veggies (and hates seafood); If it were up to him we would have baked-bread crumb chicken and white rice at least one meal a day!  Over the past couple years with zaar, I have found tons of new recipes my family normally wouldn’t eat but have been happily surprised with new favorites. I love to join in all of the tag games; I haven't been as present as I would like, but as soon as my Jeff is back from working in Ohio I will be back in full tagging mode! Cooking is my hobby and passion, I always like to host the family get togethers and volunteer for the potluck dishes.  Most of all though are my kids; being home all day with them is fun and challenging, but I wouldn’t trade it for any salary!!

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