Vegetarian to Vegan

Saturday: what to do with some figs.  The figs I'd picked up from Whole Foods on Thursday we're beginning to wrinkle, but still tasted gorgeous.  We'd picked up some early season apples from the Boulder Farmers Market and I still had some Creme Fraiche left in the fridge to use up before we start our Vegan Adventure tomorrow.  Taking inspiration from Donna Hay's Apple and Fig Salad with Goat's Curd Dressing, I made the following variation:

Apple and Fig Salad with Creme Fraiche Cream
(Vegetarian)



Ingredients:
3 apples
12 figs
cabbage sprouts
5 basil leaves
1/4 cup pine nuts
1/2 cup creme fraiche
1 lemon
sea salt + pepper

Lightly toast the pine nuts and set aside to cool.  In a small bowl mix the creme fraiche with the juice from one lemon, then season with sea salt and freshly ground pepper to taste, mixing together into a creamy dressing consistency.  Thinly slice the apples and spread them out on your serving plates. Top with halved or quartered figs, sprinkle with cabbage sprouts, basil leaves sliced in a chiffonade and pine nuts, then drizzle with dressing to serve.  You want to work relatively quickly to avoid the apples from browning.

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