Fig Salad With Goat Cheese And Baby Arugula

Prep: 15 mins – Cook: 10 mins – Total 25 mins

Ingredients

  • 1/2 cup walnut halves

Vinaigrette

  • 1-1/2 teaspoons minced shallots (1/2 tablespoon)
  • 1 to 1-1/2 tablespoons white balsamic vinegar
  • 1 teaspoon honey
  • 1/8 teaspoon kosher salt or fine sea salt
  • 1/8 teaspoon freshly-ground black pepper
  • 2 tablespoons walnut oil

Fig Salad

  • 4 large fresh figs (or 8 small), I used Black Mission
  • 5 cups baby arugula (5 oz package)
  • 2 ounces goat cheese , crumbled

Directions

Toast the Walnuts

  • Preheat oven to 350 degrees F. Spread walnuts into a single layer on a small baking sheet. Roast for 5-10 minutes until fragrant and toasted, stirring halfway through. Let cool while you prepare the vinaigrette.

Make the Vinaigrette

  • In a small bowl, stir together shallots, 1 tablespoon vinegar, honey, salt, and pepper. Slowly drizzle in walnut oil, whisking, until emulsified.
  • Taste the dressing. If you like it to have a more tart flavor, add an additional 1 to 1-1/2 teaspoons vinegar. Season to taste with additional salt and pepper. 

Assemble the Fig Salad

  • Cut stems from figs and slice in quarters if large and in half if small.
  • Toss baby arugula with the toasted walnuts and half of the vinaigrette. Arrange figs on the top of the salad and lightly drizzle each with a little of the remaining vinaigrette. Sprinkle the salad with crumbled goat cheese.
  • If desired, finish the salad with a few grinds of cracked black pepper and a few pinches of a medium-grind sea salt. Serve immediately.

This awesome recipe and photos were created by StripedSpatula.com, we just shared it! Check out their website for more great ideas!

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