Presented by: Chef Johnny Wion | Second Street Grill, Yakima

serves 4

Ingredients

• 2 Belgian endive, cut in half
• 1 red bell pepper, cut into quarters and seeded
• 1 small Washington sweet onion, cut in 1/2 inch thick rings
• 1 small fennel bulb, top trimmed, cut into quarters
• 4 fresh figs, halved
• 2 small green or yellow zucchini, cut lengthwise into 1/4 inch slices
• 2 small sweet potatoes, whole
• 2 small Yukon Gold potatoes, whole
• 2 turnips, whole
• 3 oz dried figs, finely chopped
• 12 ounces balsamic vinegar
• 1/2 cup red wine
• 1/2 cup pine nuts, toasted and finely chopped
• 1/2 cup mixed fresh herbs (rosemary, thyme, sage) finely chopped
• 6-ounce round of soft, fresh goat cheese, cut into 4 equal pieces
• Olive oil for brushing
• Salt and pepper

Preparation

Grill endive, bell pepper, onion, fennel, fresh figs, zucchini, potatoes, and turnips on barbecue or gas grill. Let set at room temperature. If you do not have grill, vegetables can be brushed with olive oil and cooked under a broiler.

For goat cheese wedges, combine pine nuts and mixed herbs,and roll goat cheese pieces in mixture.

Heat oven to 350. Put grilled vegetables on a baking sheet and heat in oven 7-8 minutes, until warm. After a few minutes place goat cheese wedges on an additional baking sheet and heat 3-4 minutes, until warm.

For fig vinaigrette, combine dried figs, balsamic vinegar, and red wine in saucepan and heat until reduced by half.

To serve, make a bed of arugula leaves on each of four plates. Arrange warm vegetables and a goat cheese wedge on each serving of arugula. Drizzle with fig vinaigrette. Garnish each plate with a lemon wedge, rosemary sprig, and cluster of red grapes. Pass remaining vinaigrette at table.