By Kelly DiNardo

As we pay greater attention to where our food comes from, our health and the health of what we’re consuming, even the most carnivorous eaters are taking a break from meat – at least occasionally. Of course, it can be challenging to follow Meatless Monday, the international campaign to eat vegetarian on Mondays, without making it Carb-Lovers’ Monday. So we’ve turned to area chefs for a little inspiration. Today, the Food, Wine & Co dishes up their Roasted Fig and White Peach Salad.

Roasted Fig and White Peach Salad with Blue Cheese and Aged Saba

Ingredients

• 3 tbsp    Extra virgin Olive oil
• 1 tsp      Sugar
• 1 tsp      Salt
• 4 ea        Black Mission Figs ¼ ‘d
• 1 ea        White Peach  ¼ ‘d
• 3 oz        Hooks 1 year blue or Blue Cheese
• 1 oz        Saba
• 1 tbsp    apricot jam

Directions

1. Toss the peaches and figs separately with olive oil, sugar, salt in a mixing bowl
2. Place separately both fruits on a sheet pan and roast in the oven at 450 defrees until lightly caramelized
3. Remove from the oven and place in the refrigerator to allow to chill.
4. Remove once chilled
5. Place the peaches and figs on plate overlapping each other and finish with your favorite blue cheese
6. Place your favorite jam on the plate.
7. Drizzle the remaining olive oil over the fruit and dress with saba grape must
8. Place a couple of in season garnishes to finish the dish such as thinly sliced raw beets, red ribbon sorrel  or your favorite herb or greens