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This recipe can be simplified by choosing just one or two of the best tasting fruits available in the markets and one or two herbs. Start with room temperature fruit. It will allow for the greatest expression of flavor.
Prep Time: 15 min
Cook Time: 10 min
Serves: 6
Per Serving: 245 Calories, 12g Fat, 12mg Cholesterol, 29g Carbohydrates, 5g Protein, 6g Fiber, 167mg Sodium
NOTE: Not OK for LMD.
Ingredients:
2 tablespoons clarified butter or extra-virgin coconut oil
4 medium shallots, peeled and thinly sliced
3 medium garlic cloves, very thinly sliced
a ½-inch chunk of ginger, peeled and finely minced
1 ½ tablespoons fresh lime juice
2 teaspoons soy sauce / shoyu
2 teaspoons runny honey
5 ripe pluots, pitted and torn
1 cup pitted cherries, torn in half
4 dried figs, stemmed and thinly sliced
½ cup toasted peanuts, chopped
a small handful of each, chopped - fresh basil, mint, and cilantro
Cooking Directions:
- Heat the butter or oil in a large skillet, and cook the shallots, stirring regularly, until they take on a good amount of color. Stir in the garlic cloves, allow to cook another minute or two, and then stir in the ginger for the final minute. Set aside.
- Whisk together the lime juice, soy sauce, and honey in a small bowl, until the honey dissolves completely. Taste and adjust if needed.
- Arrange the pluots, cherries, and figs in a serving bowl. Drizzle with half of the soy dressing, and toss very gently. Add the shallot mixture, most of the peanuts, and most of the herbs. Toss gently to distribute everything evenly. Taste, decide if you want to add more dressing, and serving sprinkled with the remaining peanuts and herbs.
Recipe from: 101cookbooks.com