- Prep time
- 10 minutes PT10M
- Cook time
- N/A PT0
- 4 servings
Fresh figs, goat cheese and a dash of cayenne pepper make this simple summer salad something special.
- 8 black mission or Capay candy-striped figs, quartered
- 6 ounces organic arugula, stems removed
- 7 ounces goat cheese, crumbled
- 6 tablespoons extra virgin olive oil
- Juice of 1 tangerine or mandarin orange
- ½ teaspoon cayenne pepper
- Kosher salt and cracked black pepper to taste
In bowl, mix together olive oil, citrus juice, salt, pepper and cayenne until well blended.
Arrange arugula on plate and spread quartered figs on top. Scatter cheese over the salad and top with a drizzle of the dressing.
- cayenne pepper
- <p><strong>cayenne pepper:</strong> a member of the <em>capsicum</em> family, related to paprika, chili pequins, and bell peppers. The cayenne pod ranges in size from 1 to 3-inches in length and from 1/2 to 1-inch across the base. Its orange to bright-red color well represents its fiery character. Cayenne should be used with care and caution.</p><p>It is the pepper used by make the iconic condiment, Tabasco Pepper Sauce. The merest sprinkling of cayenne is used to enhance Hollandaise sauce, chowders, deviled eggs, a variety of meat dishes, pickled or spiced meats, vegetables, and olives as well as baked, stuffed and fried potatoes. Combine it with paprika and a number of other spices to make spicy barbecue and basting sauces and tomato sauces.</p>
Mourvedre is one of the four important grapes of Chåteauneuf-du-Pape. It is also a major blending grape in other Rhone, Provence and Languedoc-Roussillon wines. When in Spain, listen carefully - you may hear it called Monastrell.
A varietal that usually has red-fruit characteristics, deep violet and purple color, strong tannin structure and high levels of alcohol. Like Syrah, it is sometimes peppery.