December 3rd, 2024
Recipes
Fig and Warm Goat Cheese Salad with Pecans
Valentina P
- Difficulty
•
- Time 20"
Fresh figs, toasted pecans, goat cheese, arugula, and an easy homemade balsamic vinaigrette. This delicious summery salad is perfect for guests and yet easy enough for a weeknight. Warming the goat cheese right before serving is an optional step, but really does add a little something special.
How To MakeDiet Type: Classic
Shopping List
-
Salad
- 3 1/2 ounces arugula (about 4 large handfuls)
- 6 fresh figs, quartered
- 2 ounces goat cheese (adjust to taste preference)
- 1/2 cup pecan halves
- bread pieces (optional, for toasting) Balsamic Vinaigrette
- 2 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon good balsamic vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon honey (or sugar)
- 1 garlic clove, minced
- 1/4 teaspoon dried thyme
- salt and pepper, to taste
Instructions
- Step 1: Whisk together all of the Balsamic Vinaigrette ingredients in a small bowl or jar. Refrigerate until ready to use.
- Step 2: Preheat the oven to 350°F. Spread the pecans on a baking sheet and bake the pecans for 3 to 5 minutes, or until fragrant but not burnt. Transfer the toasted pecans to a small bowl.
- Step 3: Toss the arugula with a little splash of the vinaigrette and then add the quartered figs and toasted pecans. If making the warmed goat cheese, proceed to Step 4. Otherwise, fold in the chilled goat cheese to the salad.
- Step 4: Warming the goat cheese is an optional step, but tastes great if you do. To do so, set the oven to broil. Drizzle some bread slices with a little olive oil and then cut the goat cheese log into 1/2 inch thick slices. Place the slices on the bread and transfer to the middle rack in the broiler. Only broil for 1 to 2 minutes, or until the bread is crisp and the goat cheese is warm and very lightly golden. Remove from the oven and use a knife to smear the warm goat cheese off of the bread and into the prepared salad.
- Serve: Enjoy immediately with additional balsamic vinaigrette on the side. If you made the warm goat cheese, the remaining toasted bread tastes wonderful alongside the salad (especially if it has a little goat cheese smear still on it).
Nutrition
Dig it? Leave a review
Your feedback helps us offer better suggestions for you.
What you should eat next
Fig and Warm Goat Cheese Salad with Pecans
PT20M 3 1/2 ounces arugula (about 4 large handfuls) 6 fresh figs, quartered 2 ounces goat cheese (adjust to taste preference) 1/2 cup pecan halves bread pieces (optional, for toasting) 2 1/2 tablespoons extra-virgin olive oil 1 tablespoon good balsamic vinegar 1 teaspoon dijon mustard 1 teaspoon honey (or sugar) 1 garlic clove, minced 1/4 teaspoon dried thyme salt and pepper, to taste Gluten Free 3 Servings
Ingredients:
