About the Recipe
Chef's notes: Here’s an easy way to get vegetable-haters to love salad. The warm mascarpone custard is perfectly complemented by the simple fig vinaigrette. Please keep my secret - no one needs to know how simple this is to make. I often prepare the custards ahead of time, chill them, and re-heat them for 30 seconds in the microwave right before serving.
3 large eggs
8 ounces Crave Brothers Farmstead Classics Mascarpone
1/4 cup grated Parmesan cheese
2 tablespoons fresh chopped basil
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup prepared balsamic vinaigrette dressing
6 dried figs, coarsely chopped
10 ounces mixed baby lettuces
18 cherry tomatoes, halved
Preheat oven to 350 degrees F. Prepare six 8-ounce custard dishes with nonstick spray.
Mix eggs, mascarpone, Parmesan, basil, salt and pepper. Beat on medium speed for 1 minute. Spoon into dishes; place on baking sheet. Bake for 25-30 minutes or until puffed and golden. Cool at least 5 minutes.
Pour salad dressing into blender with chopped fig; pulse until blended. Toss greens with dressing. Arrange greens on 6 salad plates; invert each custard and slide on top of salad. Garnish each plate with 6 tomato halves.