Last week I gave you a simple recipe that used seasonal local ingredients. My Onion, Fig, & Feta tarts used cheese from a local goat farm and seasonal fresh figs. And although the tarts are extremely delectable on their own, I created them with the intent to include the pastries as part of a larger meal that is just as simple to prepare as the first portion.
Fig pastry recipe is here: Onion, Feta, & Fig Tarts
If you have thumbed around my blog, for even a second, you will notice that it is filled with hearty southern food and decadent baked goods. I am not a one trick pony, I do (quite often) make healthy(ish) food. I swear you can find a salad recipe some fifty posts ago.
Like my fig tarts, and this recipe uses fresh local ingredients; plus, you can whip it up in a dash. My homemade salad dressing, which sets any salad apart, is made with local Savannah honey and white balsamic for a punch.
I crisp of some salty prosciutto and sprinkle over pistachios. Served on the side, which add sweet and savory notes, are the fig tarts posted last week.
This one is a dinner party show stopper (along with well cooked protien) or a satisfying weeknight meal that is better than that frozen pizza we always go to.