Tomato, Fresh Fig and Blue Cheese Salad
from New York Times Cooking
Summer
- 0.500 Pound Fresh figs (Wiki) Explore
- 0.250 Cup Extra-virgin olive oil (Wiki) Explore
- 0.250 Teaspoon Fine sea salt (Wiki) Explore
- 8.000 Ounce Ripe tomatoes (Wiki) Explore
- 1.000 Ounce Blue cheese (Wiki) Explore
- 1.000 Tablespoon Balsamic vinegar (Wiki) Explore
- 1.000 Teaspoon Fresh thyme leaves (Wiki) Explore
- 3.000 Tablespoon Pine nuts (Wiki) Explore
- Black pepper (Wiki) Explore