Fall is upon us and figs season is here.
This Fig with Goat Cheese Salad is a classic, beautiful, savory, and 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 enjoy this fabulous dish at your table.
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 quickly thus, use them as soon as you purchase them.
Using peppery arugula salad required a counterbalance of sweetness. Here comes into play the Balsamic glaze that I made for a previous recipe.
Mustard is of rigor as well as the shallots The balance of sweetness and tart is all blended with the olive oil, do not use extra virgin olive oil as it has a strong bite to it. A perfect salad recipe dressing that will work with all lettuces.
- You can substitute the goat cheese with blue cheese, Stilton if you wish.
- I do not recommend Gorgonzola as it is sweeter and will not cut into chunks as it is gooier.
- If you are using dried figs, soak them in warm water until tender.
- The salad dressing can also be used for pasta salads. Use it as well for a Greek salad with tomatoes cucumbers and feta cheese instead.
- Chicken salad? Yes! More of a full meal.
- Add some fresh herbs: parsley, mint, thyme, and just have fun with it.
- Fresh goat cheese is milder; however, use what you can find at your local supermarket.
- Of course, mixed green salad leaves will work as well, enjoy it immediately as they have a tendency to wilt faster than arugula.
It is September, and in mind, we should be in full fall mode, although we are still too close to triple digits.
The pleasure of desert living, I suppose.
Pairing my newly purchased figs with cheese is a given. The combination of the two is undeniably delicious.
Goat cheese is a soft yet flavorful cheese that significantly boosts this fall fig salad.
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Equipment and ingredients used to create this recipe
Fig 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
- 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.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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