Fig Salad

I mention my wife from time to time and her adventures of entertaining the troops. She has been to war zones and many, many other US military installations throughout the world, from the horn of Africa to the outposts of Alaska. She is no stranger to a flack jacket and being strapped into a blackhawk helicopter.

Bob Hope first made us aware that our fighting men and women needed a little relief from the boredom laced with terror that is military service. Little is known past those yearly televised Christmas Shows that ended before most of you were born. Between the USO and AFE (Armed Forces Entertainment) hundreds of entertainers bring a piece of home to thousands of soldiers every year. From FOBs (Forward Operating Bases) with 10-20 people to huge concerts for thousands, the performers leave their families and risk their lives to do their part.

We are in New York this week for a performance of her one woman show “I Only Smoke In War Zones”. This is not a plug for the show but if you happen to be in New York it is at the Cornelia Street Cafe tonight (Monday, July 23rd) at 6PM.

Jennifer is a stand up comic by trade and just lights up on stage. So a stage show that incorporates her comedy with poignant stories from her travels to war zones is both entertaining and enlightening. If you ever get a chance to see this show, please don’t miss it. Personally, I think it is amazing. She tells stories that are not controversial or political, but reveal the humanity inside sometimes horrific circumstances; an evening you will not soon forget.


  • Pint of Ripe Figs
  • 2 Large Handfuls Arugula
  • 3 oz Goat Cheese
  • 1/4 Cup Balsamic Vinegar
  • 1/2 Cup Olive Oil
  • 1 Shallot, minced
  • Salt and Pepper


  • Salad Bowl
  • Chef’s Knife
  • Mixing Cup or Bowl
  • Whisk
  1. Trim the figs and cut them into 1/4s, lengthwise.
  2. In a salad bowl, combine the arugula and figs, them crumble cheese.
  3. To make the vinaigrette, combine the olive oil, shallot and vinegar with a whisk. The exact ratio of vinegar to oil will depend on the sweetness of the balsamic. Salt and pepper and adjust if necessary.
  4. Drizzle dressing over and toss.
  5. If you would like a more elegant presentation, arrange ingredients on individual plates and dress.

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