(Serves Four)

12 cups of fresh arugula
2 baskets of fresh figs, your choice of variety
½ cup olive oil
1 scant teaspoon salt
¼ teaspoon freshly ground black pepper
1 small head of radicchio
½ pound of Laura Chenel’s Tome

Vinaigrette:
2 tablespoons balsamic vinegar
½ teaspoon salt
¼ teaspoon freshly ground pepper
½ cup olive oil

Flower petals for garnish – calendula or violas are good choices.
Wash arugula and spin dry. Rinse figs, cut in half and toss with olive oil, salt and pepper. Place on medium hot charcoal grill or medium hot grill pan on the stove. Grill until you can see the figs begin to caramelize, 2 to 3 minutes. Turn figs over and grill 2 to 3 minutes on the back side. Set figs aside. Cut Radicchio in half, and then slice into small ribbons.

Whisk together vinaigrette ingredients and toss with arugula and radicchio. Cut figs into quarters and place on salad. With vegetable peeler, make curls of Tome on top of the salad and sprinkle with petals or flowers

 

(Serves Four)

2 each 4½ ounce jars Laura Chenel's Cabecou.
4 each Heirloom tomatoes – approximately 3 pounds of tomatoes. It’s fun to mix up size and color when possible.
½ red onion – torpedo onions come into season about the same time as heirloom tomatoes and are tasty and mild but any red onion will do.
1 bunch of basil
Sea Salt
Freshly ground black pepper
½ cup of balsamic vinegar (use white balsamic if you
want a brighter look to your salad).

Slice heirloom tomatoes ¼ inch thick, slice red onion as thinly as possible. Slice basil into thin strips (chiffonade) or chop. (Always use a sharp knife when cutting basil as a dull knife will bruise and brown the herb). Place tomatoes on plate overlapping and alternating colors and shapes. Distribute red onions lightly and loosely on top of tomatoes. Sprinkle basil on top of onions. Drizzle all with the oil from the cabecou. Break cabecou into large chunks and tuck around the top of the salad. Drizzle a little more of the olive oil and then the balsamic vinegar. Sprinkle with sea salt and freshly ground black pepper.