Tomato, Fig, and Blue Cheese Salad

tomatoes cherry
  • 1 tablespoon balsamic vinegar
  • salt, to taste
  • 3 T olive oil
  • 3 tablespoons pine nuts, or other nut of choice (I used pecans)
  • 8-10 cherry tomatoes, quartered
  • 6 fresh or dried figs, cut into quarters (see note for using dried)
  • 1 ounce crumbled blue cheese, or more to taste
  • optional: 1 teaspoon fresh basil or thyme leaves
  • Black pepper, to taste

In a small bowl, whisk together vinegar and salt. Whisk in oil.  Spread tomato slices on a large plate. Scatter fig quarters and pine nuts over tomatoes. Sprinkle with cheese (and herbs if using), drizzle with dressing and finish with pepper.

Note: Fresh figs are hard to get and spoil quickly, but dried work well too. If using dried figs, at least two hours before serving put figs in a cup of boiling water. Stir and cover cup with a small plate. Figs will plump up and work just as well as fresh.