An elegant first course salad, fris e,fresh figs, red grapes, fresh oregano, freshly ground black pepperand feta cheese are tossed in a lemon vinaigrette and servedin Boston lettuce ‘cups’, garnished with slices of serrano hamand red onion rings. Recipe by Chef Michael Smith.
Recipe: Fris e andBoston Lettuce with Feta Cheese
8 cups (about 2 small heads) fris egreens, trimmed
4 fresh figs, quartered (may substitute dried mission figs)
3/4 cup red grapes, seeded and halved
1/4 cup toasted almonds, roughly chopped
1 tablespoon fresh oregano leaves, chopped
1/2 teaspoon black pepper, freshly ground
1/2 cup Wisconsin Feta cheese, crumbled
1/4 cup extra virgin olive oil
3 tablespoons lemon juice, freshly squeezed
12 small Boston lettuce leaves, (from 2 small heads), separatedto use as cups
8 slices serrano or prosciutto ham
8 rings of red onion, optional
Makes 4 servings.
Recipe and photograph courtesy of WisconsinMilk Marketing Board, Inc.
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