Figs with Goat Cheese Salad


1 shallot finely chopped
2 teaspoons balsamic glaze
1½ teaspoon Dijon mustard
salt and pepper
3 tablespoons olive oil
2½ cups salad mix such as arugula, mixed green, red leaves salad
8 ripe figs
3 ounces goat cheese


In a shallow salad bowl mix together the finely chopped shallot, balsamic glaze, salt, and pepper. With a whisk add the olive oil slowly while mixing to create a creamy vinaigrette.
Add the salad, reserve a small handful to use at the end, to the creamy vinaigrette, and gently mix well to coat the salad.
Transfer the salad to a large serving dish and spread the salad to the line to the dish.
Cut the figs lengthwise into quarters and arrange over the salad. Add the goat cheese by teaspoon droplets over the salad and figs. Finish by scattering the remaining salad over it. Drizzle with more olive oil and season with more salt and pepper to taste.


Fall is upon us and figs season is here. This Fig with Goat Cheese Salad is classic, beautiful, savory, and an elegant dish that is perfect for a light lunch, or a late summer salad dinner.

You will be happily surprised by how easy it is to make this salad. In less than 10 minutes, and I am very generous with my time here, you can be sitting at your table enjoying this fabulous dish.

What type of figs should I use?

The fresh figs, ficus carica, I used for this recipe are medium dark-skinned. In the Northern hemisphere, the figs are in season from late summer to early autumn.

They can be enjoyed fresh or dried. Excellent in a jam format. The pairing of the goat cheese with the figs makes a great contrast with the tangy component of the salad and vinaigrette.

They do spoil easily thus use them as soon as you purchase them.




Wednesday, September 8, 2021 - 11:50am


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