Fig and Arugula Salad w/ Pecans, Basil and Goat Cheese
Fig and arugula salad with pecans, basil, and goat cheese is a delightful and flavorful dish that combines the sweetness of figs with the peppery bite of arugula and the richness of goat cheese.
Ingredients
Salad Base
- 1/4 cup red onion (thinly sliced)
- 1/2 cup toasted pecans
- 5 oz baby arugula (about 6-7 cups)
- 6-8 figs (stems removed, quartered)
- 10-15 basil leaves (torn)
- 1/2 cup firm goat cheese, crumbled (use the kind in a log, or try gorgonzola)
Fig Salad Dressing
- 3 Tbsp olive oil
- 2.5 Tbsp balsamic vinegar
- 1-2 tsp maple syrup
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp vanilla (optional)
Instructions
- If sensitive to red onions, thinly slice and soak in salted water for 15 minutes.
- Toast pecans in a dry skillet over medium heat, stirring occasionally until fragrant and lightly toasted, about 5-6 minutes.
- Place arugula, pecans, drained onions, and torn basil leaves in a large bowl. (At this point you could refrigerate until serving, placing figs and goat cheese overtop of the greens).
- Drizzle the dressing ingredients into the salad bowl (or feel free to mix dressing together in a small jar or bowl first) tossing the salad until all the leaves are lightly coated. Add the figs and goat cheese, and lightly toss to incorporate.
- Taste, adjust vinegar and maple to your liking, adding more if you prefer. Serve immediately!
Notes
It helps to use very cold goat cheese or chevre here- makes it much easier to crumble- so leave it the fridge until the last possible moment. You can also place it in the freezer while you prep the salad.
Feel free to sub toasted walnuts– although I think pecans actually do taste better here!
Feel free to swap out gorgonzola cheese for the goat cheese.
This recipe came from Sylvia Fontaine from the Feasting at Home blog.