November 21st, 2024
Recipes
Fig and Hazelnut Salad with Balsamic Dressing
Valentina P
- Difficulty
•
- Time 15"
This Fig and Hazelnut Salad is the definition of summer. Made with fresh figs, hazelnuts, goat cheese, arugula, and a simple balsamic vinaigrette.
How To MakeDiet Type: Classic
Shopping List
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For the Salad
- 2 large handfuls arugula
- 6 medium figs, sliced
- 33333333/100000000 cup blanched hazelnuts or marcona almonds (Note 1)
- 1 1/2 ounces goat cheese (or dairy-free boursin) For the Balsamic Vinaigrette
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon good balsamic vinegar
- 1/2 teaspoon dijon mustard
- salt and pepper, to taste
Instructions
- Step 1: Whisk together all vinaigrette ingredients. Set aside.
- Step 2: Preheat the oven to 350 degrees Fahrenheit. Spread the nuts on a baking sheet and roast for 4 to 6 minutes, or until golden. Keep an eye on them to prevent burning.
- Step 3: Combine the arugula, sliced figs, and toasted nuts in a mixing bowl. Drizzle with the vinaigrette, to taste, and toss gently.
- Serve: Divide onto plates and top with the crumbled goat cheese. Enjoy.
Recipe Notes
Note 1: Using blanched nuts are optional, but recommended. To blanch hazelnuts yourself, bring a saucepan of water to a boil. Fill the pot about half of the way, otherwise it will overflow later. Once boiling, add in 3 tablespoons of baking soda (the pot will bubble up rapidly), then the hazelnuts. Boil for 3 to 4 minutes. The water will turn inky black. Drain the nuts in the sink and rinse well with cold water. Remove the skins by rubbing the skins off with a paper towel or your fingers.
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Fig and Hazelnut Salad with Balsamic Dressing
PT15M 2 large handfuls arugula 6 medium figs, sliced 33333333/100000000 cup blanched hazelnuts or marcona almonds (Note 1) 1 1/2 ounces goat cheese (or dairy-free boursin) 3 tablespoons extra-virgin olive oil 1 tablespoon good balsamic vinegar 1/2 teaspoon dijon mustard salt and pepper, to taste Gluten Free Paleo Vegan 2 Servings
Ingredients:
