I've said before that I consider salad posts cheating. Most salads are creative fridge-dumps, folks scouring to do away with the ends of this and that.
This one was intentional, the result of an inspiring trip to the grocery store, but really, still cheating.
I've got a good-'en lined up, however, for later on. So if you can forgive me this salad, you'll be rewarded.
Proportions are largely up to you. Eyeball the salad and make yourself happy.
Frisee, torn up
Fennel, sliced very thin
Figs, quartered or even eighthed
Fresh basil, chiffonaded (about 2 Tbsp if you're going to make this an entree. Don't skimp.)
Fava beans (optional)*
salt to taste
lots of pepper
Toss the frisee, scatter on top the fennel, fuss with the figs, chunk the cheese and sprinkle with basil.
Mix the vinegar, oil and salt to your taste. Drizzle. Crack lots of black pepper over top.
*Fava beans were part of the original recipe here. I wasn't as excited about them as I had been in the store, seeing the giant pods (you could use frozen, I suppose, but seeing fresh favas got me all a-twitter), but it wasn't a bad addition to the salad. My sister, on the other hand, liked them. So. *shrugs*
We served with peppery shrimp, a whack of bread for the sauce therein and a pseudogarita.