Grilled Figs

Chef Stuart Race with The Kitchen Table Restaurant in the Sheraton Dallas Hotel stops by Good Day to make grilled caramelized figs with marinated feta cheese and shallot champagne vinaigrette.

Grilled Figs

fresh large figs, 4 each
goat's milk fetta marinated, 6 oz
champagne, 3 fl oz
shallot onion chopped fine, 1 oz
fresh thyme, .25 oz
garlic crushed, .25 0z
evo, 3 fl oz
salt and pepper, to taste

Cut figs in half, lightly season and coat with oil sparingly. Place on a hot grill and leave until caramelized. Place on a plate with the goats feta. Drizzle the champagne dressing over the figs and serve.

For the dressing: In a small pan heat to med heat with table spoon of evo. Drop the fine diced shallots in the pan and sautee until clear and soft. Deglaze the pan with champagne stir softly. Add the remainder of the champagne and evo bring to a simmer. Add the fresh thyme and stir then remove from heat and let cool. Season with salt and pepper to taste.