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Monique "Moe" Eveland

Culinary Resource Center Coordinator, Central Market Shoreline

Moe realized she liked cooking after spending her early adulthood on the road, working in restaurants and learning how to create tasty meals not from recipes, but from what was on hand.
After putting down some roots, she graduated from Seattle Culinary Academy at Seattle Central Community College, and then worked for caterers, dabbled in running a specialty food company and even ran a crepe place for five years.
Her favorite way of cooking is seeing what she can concoct from what’s in the pantry.  She became culinary coordinator at Central Market Shoreline in 2008.

A chunk of crusty baguette, some good butter and a glass of crisp white wine makes this a fabulous, light meal.
It also pairs very well with grilled meats like chicken, pork or lamb. 

Crumble some blue or goat cheese on this salad to take it to another level!

Try to choose medium-firm figs for this recipe - they'll hold up better on the grill. If you don't have a grill, you can pan sear in a non-stick skillet or cast iron pan in a little olive oil to get the same char.
Instead of prosciutto, you could use serrano or bacon that you've sliced thinly and seared in a skillet until crispy (then drain).

If you want to keep it vegetarian, you could use plant-based bacon, ham or salami and crisp that in a skillet as well!

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Grilled Fig Salad with Pistachio Vinaigrette


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  • 6 slices prosciutto, sliced thinly
  • 1 large orange, zested and juiced
  • 2 tablespoons Champagne or white wine vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup toasted, shelled pistachios, coarsely ground
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 8 fresh figs, any variety, firm to the touch and not overly ripe
  • 6 cups mixed greens
  • 1/8 cup very thinly sliced red onion


Preheat grill to medium high.
Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone mat. Place prosciutto slices flat on lined baking sheet and bake 10 minutes. Allow to cool. Crumble and set aside.
In a small bowl, combine the orange juice and zest, vinegar, honey, mustard, pistachios, salt and pepper. Whisk well. Add the olive oil and whisk gently to combine, but not emulsify.
Cut the stems off figs and cut figs in half. Brush liberally with olive oil and place on very clean grill grates, cut sides down.   Grill until beginning to caramelize and brown, about 2-4 minutes depending on their size. Remove and allow to cool (figs also can be broiled or pan fried - or just raw!).
When cool, cut each fig half in half again. Divide greens on plates, place figs on greens and drizzle vinaigrette over each salad. Top with prosciutto crumbles and onion slices. Serve!


Note: Goat or blue cheese crumbles would also work well!
Recipe from Central Market Shoreline - Culinary Resource Center
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