Goat Cheese Au Gratin With Figs in Red Wine Syrup and Rocket Salad

I know,I know- summer is gone and we are all a bit nostalgic about those wonderful sunny days and the long warm evenings.
But shall I confess something to you? - It's (early) fall and that is my favorite season.
While some of you may only love summer, I just can't help loving these beautiful October days with Mother Nature displaying the most gorgeous colors in a warm autumn light.
So what can be better than to celebrate the season with some wonderful ripe figs, red wine and pair these delights with a crispy goat cheese au gratin?
And  why not indulge this week in a delicious fall treat, just to get in the mood?
If you want to join the celebration, this is what you need:

220g goat cheese log cut into 1 1/2 cm thick slices
2  rosemary sprigs
2 ripe purple figs
250ml full bodied red wine
1/2 cup granulated sugar
The zest of 1 lemon
1 clove
1 cinnamon stick
1/2 spoonful of roasted, coarsley chopped pine nuts

For the salad dressing:
300ml extra virgin olive oil
100ml Balsamic vinegar
Salt and freshly ground pepper


Method:

For the figs in red wine syrup:
Quarter the figs. Then halve each quarter. Set aside.

Chop 1/4 fig coarsley

Pour the wine in a medium sauce pan, add sugar,spices, lemon zest and the 1/2 spoonful of chopped figs. Cook over medium heat until mixture starts to bubble.

Then lower the heat and let simmer until the mixture has reduced to half and gets a syrup consistency.
Let cool down to room temperature, then add the quartered figs.

Set aside.

Place the goat cheese slices  and the Rosemary sprigs onto a baking sheet and place under the grill.

Grill for 2 to 3 minutes or until the cheese has slightly melted and begun to brown.

To serve, place the rocket leaves on a serving plate, put goat cheese in the center and top with the figs and the wine syrup. Srinkle with the roasted pine nuts.

Serves 4. Enjoy!
See you next week.

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