Fig Salad with Fried Goat Cheese
User Reviews
5
Fig Salad with Fried Goat Cheese
Description
This salad features a bed of arugula topped with quartered ripe figs, toasted walnuts, and small wedges of heirloom tomato, creating layers of flavors and textures. The goat cheese is sliced into rounds, coated in egg and seasoned bread crumbs with herbs, then pan-fried until golden to provide a creamy and crispy component.
The nectarine vinaigrette combines pureed nectarine and habanero pepper, with olive oil, champagne vinegar, Dijon mustard, and salt to create a dressing that is both fruity and carries a subtle heat, tying the salad elements together.
The final dish is a sophisticated combination of sweet, spicy, crunchy, and creamy that works as a starter or light main course.
Ingredients
- 4 arugula or one handful per serving, baby; handfuls
- 4 black mission figs quartered, ripe
- 1/2 cup walnuts toast for 10 minutes at 350F, toasted halves
- 1/2 heirloom tomato cut in small wedges
fried goat cheese
- 5 oz goat cheese log
- 1 egg
- 1/2 cup bread crumbs dried
- 1/2 tsp salt
- 1/2 tsp dried herbs I used thyme, oregano and dill, assorted
- cooking oil for frying
nectarine vinaigrette
- 1 nectarine washed and sliced (don't peel)
- 1/2 habanero pepper optional!
- 1/4 cup olive oil
- 3 Tbsp champagne vinegar
- 1 tsp Dijon mustard grainy
- pinch salt
Instructions
- First make the dressing. Puree the nectarine with the habanero in a small food processor, processing until fully pureed.
- Pour just 3 tablespoons of the puree into a jar or small bowl and whisk in the rest of the ingredients. Take a taste and adjust it if you like. Refrigerate until needed.
- Put the arugula in a wide shallow salad bowl. Scatter the figs, walnuts and tomatoes over the top.
- Slice the goat cheese into 4 rounds. If your log is long and thin, you can make smaller rounds, or reform the soft cheese with your hands to make larger patties.
- Whisk the egg in a small bowl. Put the crumbs in another and stir in the salt and herbs.
- Coat the bottom of a skillet with oil and heat on medium until hot. Dip each goat cheese pattie into the egg and then into the crumbs. Make sure the crumbs coat all surfaces of the cheese. Fry in the hot oil until golden on each side, it should only take a couple of minutes.
- Drain the patties on paper towels and then set immediately onto the salad. Serve with the vinaigrette.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 25g | 8% |
| Protein | 13g | 26% |
| Fat | 33g | 51% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 57mg | 19% |
| Sodium | 557mg | 23% |
| Potassium | 328mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 794IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 120mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
