It’s fig season! While the upcoming holiday season will inundate us with heavier fig jams and sweet treats, this lighter recipe, using fresh figs, is perfect for late summer. The saltiness of the Pecorino cheese, the tartness of the lemon honey, and the freshness of the spring mix compliment the gentle sweetness of the figs. I would also recommend adding roasted nuts, like pecans, for a little crunch!
Figs with Pecorino and Honey
(Original recipe: Ottolenghi)
2 tbsp honey
3 tbsp olive oil
Fresh lemon juice to taste
1 lb ripe figs
10 oz young pecorino cheese
80g arugula or spring mix
Small handful of fresh basil leaves
Coarse sea salt and black pepper
Whisk together the honey, olive oil, and lemon juice; season with salt and pepper to taste. Cut the figs into quarters. Use a cheese slicer to cut thin ribbons of cheese. Alternatively, use your hands to tear the cheese into large chunks.
Arrange the lettuce, basil, figs, and pecorino in layers on individual serving plates or a large platter. Drizzle over the honey dressing as you go along, and finish with some freshly ground black pepper.