Fig Salad with Goat Cheese and Baby Arugula
User Reviews
5
Fig Salad with Goat Cheese and Baby Arugula
Description
Fig Salad with Goat Cheese and Baby Arugula features fresh sliced figs atop peppery arugula mixed with toasted walnuts. The salad is dressed with a vinaigrette combining shallots, white balsamic vinegar, honey, salt, black pepper, and walnut oil, which emulsifies into a smooth, balanced dressing bringing together sweetness and acidity.
Toasting walnuts enhances their flavor and adds crispness, complementing the creamy texture of crumbled goat cheese scattered over the top. The figs contribute juicy sweetness and a soft texture contrasted by the greens and nuts.
This salad works well as a starter or a side dish to light meals, especially in warmer months when fresh figs are available. For added savoriness and texture, crisped prosciutto can be baked and sprinkled on top.
Prosciutto crisps can be made by baking thin slices at 350°F until crisp then cooling and breaking into pieces. This adds a salty crunch that pairs nicely with the salad's other elements.
Ingredients
- 1/2 cup walnut halves
Vinaigrette
- 1-1/2 teaspoons shallot 1/2 tablespoon, minced
- 1 to 1-1/2 tablespoons white balsamic vinegar
- 1 teaspoon honey
- 1/8 teaspoon kosher salt or fine sea salt
- 1/8 teaspoon black pepper freshly-ground
- 2 tablespoons walnut oil
Fig Salad
- 4 large figs or 8 small), I used Black Mission, fresh
- 5 cups arugula 5 oz package, baby
- 2 ounces goat cheese , crumbled
Instructions
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.
Notes
- To add rich, crispy texture, bake thinly sliced prosciutto at 350°F for 10–15 minutes until crisp and cool before crumbling over the salad.
- Toast walnuts on a baking sheet at 350°F for 5–10 minutes, stirring halfway, to deepen their flavor before adding to the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3to 4 servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 6mg | 2% |
| Sodium | 61mg | 3% |
| Potassium | 305mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 830IU | 17% |
| Vitamin C | 5mg | 6% |
| Calcium | 97mg | 10% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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