Freshly harvested Oregon figs, blueberries, and sweet heirloom tomatoes with Balsamic drizzle
For the Dressing
2 Tablespoons Vanilla Fig Balsamic Vinegar or 1 Tablespoon plus 2 teaspoons balsamic vinegar and 1 teaspoon vanilla extract, combined
1 Tablespoon extra-light olive oil
1 teaspoon rice vinegar
pinch sea salt
For the Salad
2 cups romaine or other greens, washed and dried
1 mango, pitted, peeled, and cut into chunks
1-2 ripe figs, quartered lengthwise
1/3 cup fresh blueberries
1 medium heirloom tomato, cored and cut into 12 wedges
1/3 cup crumbled Feta cheese
1. Make Dressing: In a medium bowl, (large enough to toss the greens in) whisk together the vinegars and olive oil. Add salt and whisk again to combine. Reserve 1 tablespoon dressing in a small dish.
2. Dress Greens: Toss greens in bowl with remaining dressing. Plate greens and arrange fresh fruits attractively on top.
3. Finish & Serve: Drizzle with reserved dressing, sprinkle with cheese and serve immediately. Enjoy!
