Figs are an excellent source of fiber. One serving of this salad provides about 12–15 percent of the daily requirement, in addition to some benefits from antioxidants, beta-carotene, and potassium. Figs also contain anthocyanins, which help reduce the risk of cancer. Deep purple figs have a greater concentration of anthocyanins than green or golden figs. Balsamic vinegar contains antioxidants and helps boost metabolism and regulate blood sugar. Slightly sweet and slightly tart, this salad also works well as an appetizer or dessert.
1 container (15 oz.) ricotta cheese
1 cup balsamic vinegar
1⁄2 cup water
1 Tbs. honey
10–12 quartered figs
Pinch of sea salt
Mint leaves as garnish
Directions: Drain the ricotta overnight in the refrigerator in a sieve lined with cheesecloth or a coffee filter. Place the ricotta in a food processor and pulse a few times until smooth. Combine the balsamic vinegar and water in a saucepan. Cook over low heat until thick and syrupy, about 20 minutes. Add the honey and stir until dissolved. Remove from heat to cool.
To assemble, place a few spoonfuls of ricotta cheese on each plate and spread out the cheese, making a bed for the figs. Distribute the figs among the plates. Sprinkle with the sea salt, drizzle with the balsamic syrup, and garnish with the mint leaves.