Cut figs in half, then stuff with a teaspoon of cheese and cover with 2 tablespoons balsamic vinegar. Bake in 350-degree oven until warm, about 3 to 4 minutes. Mix oil and vinegar to make a dressing and toss with the mesclun salad. Season with salt and pepper. Serve the salad on the plate with the figs.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe Courtesy of John Villa, Exec. Chef of Park View at the Boathouse, New York, NY
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!