Appetizers:
Fresh figs with fromage blanc and pine nuts
Prosciutto-wrapped figs
"Flight" of blue cheese
Salad
Endive salad with pears and blue cheese with pomegranate vinaigrette
Main Course
Duck breast with orange pomegranate glaze
Roasted asparagus
Dessert
Warm fig and thyme crisp with fig syrup and port wine ice cream
"The Girl and the Fig" cookbook (http://www.thegirlandthefig.com)
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