By: Melissa Clarke, NYTimes Cookbook
Serving Size: 4
Preparation Time: 20 minutes
1 tablespoon balsamic vinegar
¼ teaspoon fine sea salt
¼ cup extra-virgin olive oil
3 tablespoons pine nuts
1 large or 2 small ripe tomatoes, about 8 ounces, thinly sliced
½ pound fresh figs, cut into quarters
1 ounce crumbled blue cheese, like Fourme d’Ambert, more to taste
1 teaspoon fresh thyme leaves Black pepper
1. In a small bowl, whisk together vinegar and salt. Whisk in oil.
2. In a small skillet over medium-low heat, toast pine nuts, shaking the pan occasionally, until light golden, about 2 minutes.
3. Spread tomato slices on a large plate. Scatter fig quarters and pine nuts over tomatoes. Sprinkle with cheese and thyme, drizzle with dressing and finish with pepper.
