Guess what, I found so many odd bits of partially-eaten vegetables and several bunches of untouched leafy greens! I blame the farmers market. Maybe my lack of restraint is to blame, too. I suppose salads are the way to go for the next few days! I recently tried a dish with roasted figs and fell in love with the texture and flavor. I eat dried figs all the time, but I can’t get accustomed to the squishy texture of fresh figs. Roasting or pan-frying not only helps eliminate some of the off-putting soft texture of fresh figs, but it also adds a nice caramelized layer. I didn’t end up using too much oil in this salad because the juiciness of the heirloom tomatoes was enough to make this salad happy.
