Fig & Squash Blossom Salad

Directions

1. 1
   In a medium-sized saute pan over medium-high heat, warm the vegetable oil until it shimmers in the pan.
2. 2
   Add the squash blossoms to the pan, cooking them about 2 minutes before turning them over. Continue cooking and turning the blossoms until all sides take on a golden color, then move the blossoms to a paper towel to drain and cool.
3. 3
   Create the vinaigrette by pouring the balsamic vinegar in a medium-sized mixing bowl and adding the olive oil to the bowl in a slow stream, whisking all the while.
4. 4
   Once the oil is incorporated into the vinegar, whisk in salt and pepper, to taste.
5. 5
   Add the mixed greens into the vinaigrette bowl and toss to coat. Distribute the mixed salad greens between the plates.
6. 6
   Slice the figs into quarters and divide evenly across the salad greens.
7. 7
   Divide the cooled squash blossoms between the salads.
8. 8
   Pinch off bits of the goat cheese and place the bits atop the salads, dividing evenly between the plates.
9. 9
   Serve immediately.