I was anxious to use the newly arrived bounty of ingredients as soon as possible, so we invited some friends over for dinner, and decided to make a salad as a starter. Before deciding on the final roster of ingredients for the salad, we first tried out a critical pairing to see if it would taste good…

A luscious ripe fig with a small slice of triple cream goat brie drizzled with homemade guava jelly and a tiny twist of freshly gorund pepper. I know it may sound odd, but it tasted incredibly good!

So to make the salad, I started with a few leaves of buttercrunch lettuce on a glass plate. I added three ripe figs, cut open with wedges of triple cream goat brie drizzled with guava jelly and some ground pepper. Next I added thin slices of prosciutto and several arils of pomegranate for color. A drizzle of good extra virgin olive oil and a few drops of aged balsamic vinegar and voila!

The salad was huge hit. The saltiness of the prosciutto worked well with the sweet ripe figs, the richness of the brie, the subtle flavor of guava jelly, hints of olive oil and hits of acid from the balsamic vinegar and the bursts of sweetness from the pomegranates over a few pieces of greens… YUM. Serious YUM. We made several salads on large plates and they were all wiped out. One of our guests couldn’t eat pork so we served it without the prosciutto and it worked well nonetheless. This salad was a feast for the eyes and tastebuds. And super easy to assemble if you happen to have access to all the ingredients…

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