Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Serves: 3 - 4 (side dish)
Prep. Time: 30 mins Total Time: 30 mins
INGREDIENTS
½ cup chopped walnuts
1 medium shallot - halved lengthwise & divided
2 tablespoons whole grain mustard
1teaspoon sugar
½ cup sherry vinegar or red wine vinegar, divided
⅓ cup olive oil
Kosher salt, freshly ground pepper
6 dried Turkish figs - coarsely chopped
1 fennel bulb - core removed & thinly sliced
6–8 celery stalks - thinly sliced
4 ounces feta cheese - crumbled
INSTRUCTIONS
1. Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes; let cool.
2. Finely chop 1 shallot half, then thinly slice the other half crosswise; set sliced shallot aside. Combine chopped shallot, mustard, sugar, and ¼ cup vinegar in a resealable jar. Add oil and season with salt and pepper. Cover and shake to emulsify; set vinaigrette aside.
3. Toss figs, reserved sliced shallot, and remaining ¼ cup vinegar in a small bowl; let sit until figs and shallots are softened, at least 30 minutes.
4. Just before serving, toss fennel, celery, blue cheese, and toasted walnuts in a large bowl. Drain figs and shallot and add to bowl. Drizzle with vinaigrette and toss to coat; season with salt and pepper.
5. Do Ahead: Vinaigrette can be made 1 day ahead; cover and chill. Figs and shallot can be soaked 4 hours ahead; store covered at room temperature. Fennel and celery can be sliced 4 hours ahead; place in a large bowl. Cover with a damp paper towel and chill.