Make it. Eat it. Love it.
Last year in Israel, the harvests all came earlier than usual. Each fruit and vegetable season popping up weeks earlier then the year before. And, to my dismay when I returned to Israel from my 6 weeks in China last summer, I found that I had completely missed fig season. Not a fig in sight to be found. It was a painful realization.
Returning to Israel this summer after being in the States, I was sure that this would be my fate yet again. However, as I entered the Mahane Yehuda shuk with Katherine, vendor after vendor had piles of beautiful purple figs. My heart was filled with happiness. I had not missed fig season this year. Quite the opposite, fig season was in full force here in Israel and I was right in the middle of it and going to make the best of it.
Fresh figs wasn’t the only thing I left Jerusalem with that day. Mahane Yehuda is home to one of my favorite food shops in Israel, Basher. Basher is a beautiful cheese shop located in the heart of the busy shuk. Filled with glorious cheeses of every kind, homemade pastas, stewed cherry tomatoes, marinated artichokes and a wonderful collection of Israeli wines, it is no wonder I always leave there spending more money then I had anticipated. The staff at Basher is beyond helpful, always offering tastings of their favorite cheeses for you to try and helping you decide between one cheese over the other. I came home with many small blocks of cheese including a round of one of my favorite goat cheeses.
Figs and goat cheese have always been culinary soul mates and pair beautifully. Together with this amazing idea I found on pinterest, they were the inspiration for this light and delicious dish. The goat cheese makes the quinoa creamy and a bit tangy against the salty crisp bacon, sweet shrimp and fresh figs. The whole dish comes together with a thick aged fig balsamic drizzled on top.
Serve in smaller portions for a fabulous appetizer or larger portions for a delicious and satisfying lunch or dinner. This dish comes together with flavors that work perfect for transitioning into the fall season.
|Shrimp, Bacon and Figs with Goat Cheese Quinoa Drizzled with Fig Balsamic||