Take twelve golden dried figs and cut a small slit in the top. Fill the opening with chevre and the wrap the fig in thinly sliced Prosciutto. Bake in the oven at 350 for 12 minutes. While the figs are baking, bring two cups of balsamic vinegar to a boil in a saucepan until it reduces. When the figs are done, arrange on a platter and drizzle the balsamic reduction over their tops.
Salad - Reconstructed Pear Salad
Mix fresh spinach leaves, roasted pecans and chevre with apple cider vinaigrette (one part apple cider vinegar, three parts olive oil, salt and pepper and garlic powder to taste). Let set for twenty minutes to allow flavors to combine. Take two whole smooth-skinned pears and cut into four horizontal slices. Core the center, but leave the stem intact. Reconstruct the pear by placing the bottom slice on the serving plate and placing a small portion of the salad atop it. Place the next pear layer on top of the salad and add another small portion of salad. Continue until the pear is reconstructed. Finish the salad by drizzling honey over the top.
Main Course - Ginger Maple Syrup Glazed Porkchops
Chop medium onion and mince fresh ginger root. Saute onion for ten minutes in 2 tablespoons of olive oil. Add ginger. Let cook for three more minutes. Remove from heat. Combine three parts chili powder with one parts salt, pepper, and cinnamon. Rub spices into one-inch-thick chops and brown on medium heat. Once chops are browned, add 1 cup chicken broth, 1/4 cup maple syrup, onion and ginger mixture, cover and cook on medium low for 15 minutes or until done. Once chops are done, remove from heat and keep warm. Uncover remaining mixture and return to a boil. Allow mixture to become a thickened glaze. If needed, add corn starch to thicken. Place chops on a bed of jasmine rice and spoon glaze over top. Add any preferred green vegetable for color. Serve with a Pinot Noir.
Mmmmmm ... so tasty!