Fig Salad

20210909, #breakfastdiary 205, 19°C/foggy, 20min/exercise Baby greens, figs, gouda cheese, and jamón with a honey-vinaigrette dressing, a little pepper, and fennel for fragrance — #FigSalad There's a tradition that Adam and Eve covered themselves with fig leaves. That's why 'fig leaf' can also mean a covering used to hide something from view. In paintings and sculptures depicting nudity, when it's awkward to depict the genitals directly, a fig leaf is sometimes placed over that area instead. Source: Namu Wiki Beyond that, there's something inherently erotic about the fig as a fruit.

- 2 cups baby greens - 3 figs - 1/2 gouda cheese - 3 slices jamón - Dressing (3T olive oil, 1T white wine vinegar, 1t whole grain mustard, 2t honey) - Fennel

1. Rinse the baby greens under running water and shake off excess water. 2. Wash the figs clean and cut into bite-sized pieces. 3. Plate the baby greens from step 1 and figs from step 2, tucking gouda cheese and jamón in between. 4. Drizzle with the dressing and top with a little pepper and fennel.