Every time I'm in the store and I see figs, I give them a puzzled look and keep moving. Then usually two days later I'll see an amazing fig recipe in a magazine and I face palm big-time for passing them up.
Not this time figs, I got ya! Fresh ripe figs are a little sweet but I wasn't planning on using them in a dessert, that would have been way too easy, right?
Instead I roasted some of those teeny tiny potatoes from Trader Joe's with bacon and finished the salad off with a glug of good olive oil and a big ball of creamy burrata cheese, regally plopped on top and waiting to be ripped open. I admit that I ate almost all of it in the park before collecting Q from his summer camp.
I sat at a picnic bench with Miranda and we ate while talking about how fourth grade went and how fifth grade might be. There's something magical happens when you have your kids in a one on one scenario.
Although this salad doesn't have a traditional dressing, the olive oil mixes with the creamy liquid from the torn burrata and hey presto...a creamy fresh oregano dressing appears.
Crispy chunks of bacon and blistered potatoes are the savory to the figs sweet.And the olive oil...ahh the olive oil.
.png)
