www.bistroblendsorlando.com
August 2009

Fig trees grow primarily in warm climates where the soil is sandy and the trees can bask in the sun all day. There are several varieties of figs. Here in the United States we are most familiar with the Kalamata figs. They make wonderful finger snacks when dried and served with crackers, sharp cheese, and a glass of red wine.

The smaller, sweeter Black Mission Figs aren’t actually black but, rather, a deep very dark purple. These have been pureed and added to our fantastic Heirloom Balsamic Vinegar along with a hint of vanilla to make a uniquely smooth, sweet "figgy" vinegar. If you like figs (or even if you have never tried them) you will love this vinegar. The following recipe comes from Chef Faith Alahverdian.

Grilled Wild Mushroom Salad with Bistro Blends Fig Balsamic Vinegar

GRILLED VEGGIES
2 lb assorted fresh wild mushrooms
5 Fresh shallots, peeled, quartered
2 sweet onions, peeled, cut into large pieces
1 tsp granulated garlic
1/4 tsp dry mustard
1/3 cup olive oil

RAW VEGGIES
3 TBSP Fresh flat-leaf parsley, chopped
3 TBSP Fresh chives, chopped
1 Each Red, Yellow, Orange bell pepper, diced
Baby spinach and arugula (optional)

VINAIGRETTE
1/3 cup Bistro Blends Fig Balsamic Vinegar
1 shallot, minced
1 clove garlic, minced
1 TBSP lemon juice
3/4 cup olive oil
Sea Salt and Pepper to taste

SALAD
Preheat grill or oven to 450 deg.F. Preheat grill pan or line a sheet pan with parchment paper. Place mushrooms, shallots, onions, granulated garlic, dry mustard, and oil in a large bowl; toss well. Place on grill pan or sheet pan; roast until al dente and golden brown, about 15 minutes. Remove from grill to large bowl.

Prepare Fig Balsamic vinaigrette; add enough vinaigrette to vegetables to coat. Also add parsley, chives, red, orange, and yellow bell pepper, sea salt and pepper to taste.

Serve warm or chilled, with baby spinach and arugula if desired.

VINAIGRETTE
In a blender container, process Bistro Blends Fig Balsamic Vinegar, shallot, garlic and lemon juice. Slowly add olive oil at lowest speed, making an emulsion. Season to taste with sea salt and freshly ground black pepper.

REMINDER
Show season for Bistro Blends Orlando starts up again in September.
Check our show calendar on the Bistro Blends Orlando website: www.bistroblendsorlando.com

Happy dining,

Holiday gifts, housewarming, teacher appreciation, hostess gift, birthday present or just pamper yourself, go to www.bistroblendsorlando.com

Bistro Blends Orlando, PO Box 163057, Altamonte Springs, FL 32716