Figs & Oranges & Olives…Oh My!

Those were the main ingredients really: black figs that were ripe and nearly jammy, tangy and juicy clementines (they could just as easily been oranges but clems are what I had at hand); and olives that had been sitting in  live oil with feta cheese and some red peppers (moderately spicy ones). Oil from the marinade and some rich balsamic made up the dressing with half a finely chopped shallot in for flavor. Mixed in some greens–arugula is  what I had–and sprinkled with crumbled feta and toasted chopped walnut.

It was a very nice dinner.

Analise, one of current housemates (in Leeds) took a photo, which I’ll upload by and by