The finale of summertime...

Just a little something to let you all know what I've been up to as of late...

Tomato, Fresh Fig and Blue Cheese Salad (courtesy of my friend Charlie)

INGREDIENTS

1 tablespoon balsamic vinegar

1/4 teaspoon fine sea salt

1/4 cup extra-virgin olive oil

3 tablespoons pine nuts

1 large or 2 small ripe tomatoes, about 8 ounces, thinly sliced

1/2 pound fresh figs, cut into quarters (I cut in half)

1 ounce crumbled blue cheese, like Fourme d’Ambert, more to taste (I used sweet or dolce
gorgonzola)

1 teaspoon fresh thyme leaves

Black pepper.

PREPARATION

1. In a small bowl, whisk together vinegar and salt. Whisk in oil.

2. In a small skillet over medium-low heat, toast pine nuts, shaking the pan
occasionally, until light golden, about 2 minutes.

3. I basted the halved figs with balsamic and grilled on high both sizes until
browned in places.

4. Spread tomato slices on a large plate. Scatter fig quarters and pine nuts over
tomatoes. Sprinkle with cheese and thyme, drizzle with dressing and finish with
pepper.