It’s the season to try luscious, delicate figs

By Lynda Balslev | TasteFood

Fresh, ripe figs are luscious and delicate. Their flavors are varied and nuanced, depending on the type of fig. For instance, small Black Mission figs are dark, sweet and jammy, with tiny seeds that lend a slightly grainy texture. Plump, soft Calimyrna figs are large and golden-green, with a mildly sweet, nutty and vegetal flavor. Brown Turkey figs strike a middle ground. Streaked in purples and yellow with a soft pink interior, their flavor is mild and honeyed, which makes them compatible with both sweet and savory dishes.

It’s easy to eat ripe figs as they are, straight up from the market. However, if you are lucky to have an abundance, try adding them to salads, layering them into sandwiches or perching them on top of pizzas and bruschetta. This salad is a tumble of arugula and farro, studded with figs. Crumbled goat cheese and pistachios lend extra heft and protein, allowing you to call this a light meal.

Fig, Arugula and Farro Salad

Active Time: 10 minutes
Total Time: 40 minutes, plus cooling time
Yield: Serves 4

1/2 cup semi-pearled farro
1 1/2 cups water

Dressing:
2 tablespoons white balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon runny honey
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt, or more to taste
1/8 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

3 ounces fresh baby arugula
1/2 small head radicchio, shredded (optional)
5 to 6 plump Brown Turkey figs, stemmed and quartered
2 ounces fresh goat cheese, crumbled
2 to 3 tablespoons torn fresh mint leaves
2 tablespoons coarsely chopped unsalted pistachios
Finely grated lemon zest, for garnish

Combine the farro and water in a large saucepan and bring to a boil. Reduce the heat to medium-low, partially cover the pot and simmer until the farro is tender, about 30 minutes. Drain the farro in a fine-mesh sieve and transfer to a bowl. Cool to room temperature.

Make the dressing: Combine the vinegar, lemon juice, honey, mustard, salt and pepper in a small bowl. Add the oil in a steady stream, whisking to emulsify.

Assemble the salad: Combine the arugula and radicchio in a large, wide serving bowl. Scatter the farro over the salad and top with the figs, cheese and mint. Drizzle some of the dressing and gently toss to combine. Add more dressing to your taste. Garnish with the pistachios and lemon zest.

Lynda Balslev is an award-winning writer, cookbook author, and recipe developer based in northern California. Visit TasteFood at TasteFoodblog.com.