Food Service Contest Winner
Sweet Culinary Fig Recipe Contest
This hearty small plate or first course features sweet, plump dried California figs and savory beet greens piled atop rounds of warm creamy bacon-studded goat cheese and polenta.

Warm Beet Green Salad with Blue Ribbon Orchard Choice Figs, Goat Cheese and Pepper Bacon Polenta

Bill Clifford, The Daily Catch Restaurant, Boothbay Harbor, Maine

1 pound package prepared polenta, brought to room temperature
8 ounces fresh, soft goat cheese
3 tablespoons olive oil
1 large bunch beet greens, washed, dried and torn into shreds with woody ribs removed
8 ounces Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna Figs, cut in half and plumped in 1/2 cup orange juice
3 lemons, zested and juiced
2 tablespoons honey
2 tablespoons pomegranate molasses (available at specialty food stores)
1 tablespoon minced garlic
1 tablespoon minced shallots
1 tablespoon fresh minced thyme
8 slices thick-cut, pepper-crusted bacon, cooked and roughly chopped
1 pinch chili flakes, optional
1 tablespoon fresh minced chives
Salt and pepper to taste

Preheat broiler. Slice polenta into four discs, each one flat and approximately 1-inch thick. Slice goat cheese into four discs, each one approximately 1/2-inch thick. Stack one piece of goat cheese on each polenta disc and season with salt and pepper. Place on heavy cookie sheet and slide under the broiler. In a heavy skillet over high heat, warm olive oil until it shimmers. Add beet greens, figs, lemon zest and juice, honey, pomegranate molasses, garlic, and shallots. Stir vigorously until greens are wilted and mixture is fully combined. Season with salt and pepper, add thyme and remove from heat. Fetch polenta-goat cheese discs from broiler and place in center of warm salad plate. Stud each broiled goat cheese portion with 1/4 of the bacon. Top with beautiful pile of seared fig greens. Sprinkle with chili flakes, a little more salt and pepper, and garnish with minced chives. Makes 4 generous servings.

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