Fig and Goat’s Cheese Salad
Figs have been plentiful around here for the past few weeks and we’ve been buying and snacking on them constantly. They are such an amazing fruit, full of health benefits such as fibre and antioxidants.
It’s no wonder then that when my friend Raluca asked me if I had any plans to make something with figs for the blog, I jumped at the opportunity. What was hardest was to decide on what to make, but eventually I settled on this salad which is pretty much what would happen if salade de chèvre chaud had a funnier, cuter cousin.
This Fig and Goat's Cheese Salad is a testament to the magic that happens when fresh, seasonal ingredients come together. The sweetness of the figs pairs perfectly with the creamy goat's cheese, while the toasted walnuts add a delightful crunch.
The balsamic dressing ties everything together with its harmonious blend of flavors. To make it more substantial, I added prosciutto, which really brings everything together with its savoury kick.
This salad is not only a treat for your taste buds (and pretty much a full meal) but also a feast for your eyes with its vibrant colors.
Whether you're enjoying it as a light lunch, dinner, or a delightful entrée for a dinner party, this salad will undoubtedly become a household favourite. So, head to your local farmer's market or grocery store to grab some ripe figs, and give this recipe a try. And, if you liked it, make sure to subscribe for more recipes weekly, straight to your inbox.
Ingredients (serves 1, is easily multiplied)
50g rucola leaves, washed and dried
handful of walnuts, toasted
1/2 log of goat’s cheese, choose whichever one you prefer eating, sliced/cubed
3 figs
1 tsp runny honey
2-3 thin slices of prosciutto
flaky sea salt, freshly ground pepper, aged balsamic vinegar, extra virgin olive oil, for seasoning
Start by lightly toasting the walnuts in a pan. Let them cool and roughly chop.
Cut the figs crosswise. Fill with slices of goat’s cheese, drizzle with the honey and place in a preheated oven at 180 degrees Celsius for 10-15 minutes, until the cheese is starting to take on a golden hue.
Arrange the rucola on a large plate. Top with slices of prosciutto. Place the warm figs on top and make sure to drizzle with all the cooking juices from the pan.
Scatter the walnuts on top. Season with flakey salt, pepper, drizzle with olive oil and aged balsamic vinegar.
Serve with crusty bread to mop up all the delicious dressing and enjoy!
