Apple/Fig Salad

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Credit: Bernard Guillas, Executive Chef, The Marine Room, La Jolla Beach & Tennis Club, La Jolla, Calif.
The National Culinary Review, July/August 2010


6 large black mission figs, stemmed, cut in 8 wedges
1 green apple, cored, cut in matchsticks
2 T. finely chopped mint leaves
1 t. hazelnut oil
1 t. vincotto vinegar


Method: Gently toss figs, apple, mint, oil and vinegar in medium mixing bowl.


6 servings


Dessert, Salad, Side, The National Culinary Review, Vegetarian

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