Hub cape cod greens with grilled figs and dumplings

4 Servings

Ingredients

Quantity Ingredient
½ cup Lemon juice
½ cup Orange juice
½ cup Lime juice
2 Lime leaves
2 Eggs
2 tablespoons Honey
½ cup Rice wine vinegar
1 cup Olive oil
Salt and pepper; to taste
4 Black mission figs
2 tablespoons Extra-virgin olive oil
2 tablespoons Balsamic vinegar
3 ounces Vermont goat cheese
2 tablespoons Mascarpone cheese
1½ tablespoon Lemon curd
Salt and freshly ground black pepper; (to taste)
4 Sheets phyllo dough
2 tablespoons Butter; melted
4 Blanched chives
4 bunches Cape Cod greens or mesclun mix
4 slices English cucumber; sliced lengthwise, (1/4 \" thick)
½ cup Small currant tomatoes; (red & yellow)

Directions

FOR THE CITRUS DRESSING

FOR THE SALADS

To make the dressing: Place the lemon, orange and lime juices in a saucepan. Simmer until the liquid is reduced to ½ cup. Remove the lime leaves and chill the juice.

Place the juice in a blender with the eggs, honey and rice wine vinegar.

Slowly blend in the olive oil. Season with salt and pepper. (To avoid using raw eggs, use pasteurized or coddled eggs) To make the salads: Wash the figs and cut each m half. Mix together the oil and vinegar in a bowl. Toss the figs in the oil and vinegar. Grill the figs for 1-2 minutes per side.

Let cool and chill until ready to use.

Mix the goat cheese, mascarpone, lemon curd, salt and pepper. Place 2 T. of this mixture on a fig half and then place the other fig half on top. Repeat until all four figs are stuffed.

Lay out the pastry sheets. Brush with butter and wrap each fig in one pastry sheet. Twist into a purse shape, tie with string and bake at 350 degrees until golden brown.

Once baked, remove the string and tie each dumpling with the chive. Wash the greens and spin dry. Place each cucumber slice on a salad plate. Place a handful of greens on top of each cucumber, then wrap the cucumber around the greens. Place the dumpling on each plate. Garnish with the tomatoes, dressing and freshly ground black pepper.

Dean Moore usually serves this salad with a truffle dressing but substitutes a citrus dressing here as it is easier to make.

Recipe printed in The Boston Herald 9/9/98 Formatted 9/98 by JoAnn Pellegrino NOTES : Dean Moore was recently named a "Rising Star in American Cuisine" by the James Beard Foundation in New York. He is executive chef at the Top of The Hub Restaurant in Boston, MA.

Recipe by: Chef Dean Moore,Top of The Hub,Boston Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on Sep 08, 1998, converted by MM_Buster v2.0l.

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