Fig and Goat Cheese Salad
Prep Time10 mins.
Summer is the season of salads. On a warm and sunny day, no dish is more refreshing than a light and cool salad. Some of my favorite salads are Lebanese salads such as Tabbouleh, Fattoush, and Rocca salad but, I also LOVE salads with fruit. Anytime I have blood oranges in my fridge or fresh strawberries, I toss them in my salad. So, when I walked into my local produce store a few days ago and found a crate of beautiful figs, I knew I had to get some.
I happened to have some homemade candied walnuts from my beet salad recipe I had made a few days earlier, so I threw those into the salad as well.
What is in Fig and Goat Cheese Salad?
I had a large pack of spring mix in my fridge so, I used that as the base of the salad. Spring mix is typically a mix of different lettuces like romaine, red romaine, arugula, baby spinach and a few other greens. You can use your favorite green or mix of greens as the base.
A few days earlier, I had made a batch of candied walnuts for my Beet and Feta Cheese Salad, so I threw the remaining ¼ cup of candied walnuts on top of the greens. I added some goat cheese to the salad for the creaminess and pop of flavor.
Type of Figs to Use
I used Brown Turkey Figs in this Fig and Goat Cheese Salad as that is what I found at my produce store. After some research, I discovered that these figs are perfect for salads because of their lighter sweetness. If you do want a sweeter fig, Black Mission Figs or Adriatic Figs would work wonderfully. I sliced each in four to get big bite-size pieces.
My favorite light “Lebanese” salad dressing is the combo of extra-virgin olive oil, freshly-squeezed lemon juice, and a little salt. This combo is so delicious and low in calories compared to creamy mayo-based dressings. I added a teaspoon of honey to this combo since the figs aren’t overly sweet, along with some fresh cracked pepper.
This salad serves 2 people in a typical “salad plate,” however, if you want to eat this as a full meal, then it is one serving. The combination of all these ingredients with the sweet and light dressing is so refreshing and delicious. Try it at your next summer get-together and I promise you, your guests will be wowed by how pretty and flavorful this Fig and Goat Cheese Salad is.
Wash, dry and plate the spring mix of greens in a large bowl or serving plate. Wash the figs and cut in quarters. Add over the greens.
Crumble the goat cheese using your hands and add over the greens.
Add the chopped candied walnuts.
STEP 3 - Honey-Lemon Vinaigrette
Prepare the vinaigrette by combining the olive oil, freshly squeezed lemon, honey, salt and pepper. Mix well and pour over the salad.
Fig and Goat Cheese Salad with a Honey-Lemon Vinaigrette
- 3 Brown Turkey Figs
- 3 cups Spring Mix
- ¼ cup Goat Cheese
- ¼ cup Candied Walnuts
- 1 tb. Olive Oil
- 1 tb. Lemon Juice
- 1 tsp. Honey
- ¼ tsp. Salt
- ⅛ tsp. Black Pepper
- Wash, dry and plate the spring mix of greens in a large bowl or serving plate. Wash the figs and cut in quarters. Add over the greens.
- Crumble the goat cheese using your hands and add over the greens. Add the chopped candied walnuts.
- Prepare the vinaigrette by combining the olive oil, freshly squeezed lemon, honey, salt and pepper. Mix well and pour over the salad.