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- 5 ounces fresh figs (about 6 large), stemmed, quartered
- 1 tablespoon fresh lemon juice
- 1 tablespoon aged balsamic vinegar
- 1 tablespoon white wine vinegar
- 2 teaspoons chopped fresh basil
- 2 tablespoons extra-virgin olive oil
- 8 1/2-inch-thick rounds soft fresh goat cheese (from 11-ounce log)
- 1 cup panko (Japanese breadcrumbs)
- 1 tablespoon extra-virgin olive oil
- 3 ounces thinly sliced prosciutto
- 8 fresh figs, stemmed, halved
Combine figs and 1/2 cup water in medium saucepan. Bring mixture to simmer over medium-low heat, mashing with potato masher until mixture softens and coarse puree forms. Transfer fig mixture to strainer set over bowl. Press on solids to extract as much mixture as possible. Whisk lemon juice, both vinegars, basil, and sugar into fig puree. Whisk in oil. Season vinaigrette with salt and pepper.
Dip goat cheese rounds in beaten egg; coat both sides with panko. Place goat cheese on plate; chill 10 minutes. Heat oil in large nonstick skillet over medium-high heat. Add goat cheese to skillet; cook just until golden, about 1 minute per side. Transfer to paper towels.
Arrange arugula on platter. Drape prosciutto slices over. Scatter fig halves over. Surround with goat cheese slices. Drizzle with honey; spoon vinaigrette over.
Fig and Goat Cheese Salad with a Balsamic Fig Vinaigrette
I made this fig and goat cheese salad with a balsamic fig vinaigrette because I picked up the tastiest fig vinegar at the farmer’s market this weekend and I wanted to use it. I had a few ripe figs, spinach/arugula mix, goat cheese crumbles, pomegranate arils, and candied pecans in the fridge and thought they would pair well together for a dinner salad. I made a simple vinaigrette with my new balsamic fig vinegar but regular good balsamic vinegar would work fine too. Oh, how I loved the flavors and textures of this salad. I tried to get every component in each and every bite and I literally closed my eyes in happiness every single time. I REALLY love this salad! I’m very sad when I realized that I can only make this salad for a small period of time due to the short growing season of figs, but I guarantee you, I will be making this salad again before the season is over! This fig and goat cheese salad was not only really tasty, but it also was really pretty too, and we all enjoyed it. I have all of the ingredients plus leftover vinaigrette for tomorrow’s lunch and I’m SO excited!
How to Make Fig and Goat Cheese Salad with a Balsamic Fig Vinaigrette
Make the vinaigrette by combining the balsamic fig vinegar (or good balsamic vinegar) together with the red wine vinegar, shallot, olive oil, and honey, to taste, in a small jar. Season with sea salt and freshly cracked pepper, to taste, then seal with a tight lid and shake until well combined set aside to allow flavors time to mingle.
Side Note: We like a very tangy vinaigrette, if you don’t, use less vinegar.
Fig and Goat Cheese Salad
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.
Arugula and Goat Cheese Salad with Fig Vinaigrette - Recipes
This was my first time cooking with fresh figs and as the weather warms up, I look toward offering more salads at my dinner table. The blend of flavors here is magnificent. How can you go wrong with mixed greens and herbs, sun-dried tomatoes and olive oil? And then, there is goat cheese … a must for this recipe that I have adapted from Plenty by Yotam Ottolenghi.
This is one of my favorite books that has so many offerings for vegetarians and vegans too. The pictures are divine and really, this should be a coffee table book in addition to a guide for wonderful meal ideas. Certainly a prize for us cookbook fiends. Indeed, there's plenty of goodness here and also lots of easy and adaptable recipes. I was considering adding black olives to this beautiful warm weather salad, but I think this dish stands on its own just as I outline here because the olives might be a bit overpowering, but perhaps green olives might be a nice addition.
|Fig Salad with Fresh Basil, Arugula, Goat Cheese and a Pomegranate Vinaigrette|
|Recipe by Lisa Turner |
Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi
Published on June 7, 2012
A fresh peppery arugula and basil summer salad served with a pomegranate vinaigrette and topped with fresh figs and crumbled goat cheese
- 1 large shallot, finely sliced
- 1 teaspoon Dijon mustard
- 2 teaspoons pomegranate molasses
- 1 teaspoon sea salt
- fresh cracked black pepper to taste
- 3 tablespoons extra virgin olive oil
- 1 1/2 cups fresh arugula (reserve a small handful for garnish)
- 3/4 cup fresh basil (reserve a small handful for garnish)
- 4 - 5 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and chopped
- 8 ripe figs, rinsed and kept at room temperature, sliced vertically and then cut into quarters
- 5 oz (140 g) goat cheese, crumbled
To prepare the dressing, whisk together the shallot, Dijon mustard and pomegranate molasses in a small bowl. Add salt and pepper and then whisk in the olive oil gradually.
In a large bowl, combine the arugula, basil and sun-dried tomatoes, reserving some of the arugula and basil leaves for garnish. Toss with the dressing.
Transfer portions to plates and serve at room temperature topped with figs, crumbled goat cheese and more olive oil and seasoning if desired, and garnished with the remaining arugula and basil leaves.
On the top of the reading stack: The Ethnic Vegetarian by Angela Shelf Medearis
Step One - Toast the walnuts.
Arrange the chopped walnuts in a single layer on a baking sheet and toast in a 350°F. oven for 8 - 10 minutes, checking frequently to prevent burning. Remove them from the oven and let them cool before adding them to the salad.
Step Two - Make the balsamic dressing
Whisk the honey-balsamic vinaigrette ingredients together. You can use a small blender or just shake in a jar.
Step Three - Arrange the salad.
Arrange freshly washed and dried arugula leaves on a platter (or in individual bowls), add teaspoon-sized dollops of goat cheese, fresh blackberries and chopped toasted walnuts.
Toss this fresh fig salad with the simple honey-balsamic vinaigrette just before serving and savour the tastes of summertime!
- ⅓ cup sherry vinegar or cider vinegar
- 1 tablespoon molasses
- 2 teaspoons extravirgin olive oil
- ¼ teaspoon salt
- 4 large (dark-skinned) fresh figs, halved (such as Black Mission)
- Cooking spray
- 5 cups trimmed arugula
- ¼ cup (1 ounce) crumbled goat cheese
- ⅛ teaspoon freshly ground black pepper
Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add figs toss to coat. Remove figs with a slotted spoon, reserving vinegar mixture.
Place figs in a cast-iron or ovenproof skillet coated with cooking spray. Bake at 425° for 8 to 10 minutes. Remove figs from pan place on a plate. Immediately add reserved vinegar mixture to hot pan, scraping pan to loosen browned bits. Pour into a small bowl let figs and vinaigrette cool to room temperature.
Place arugula on a platter arrange figs over arugula. Sprinkle with cheese and pepper. Drizzle with cooled vinaigrette.
- Combine the arugula, figs, prosciutto, pine nuts, and goat cheese in a large salad bowl, along with a few pinches of salt and plenty of black pepper.
- Pour in just enough vinaigrette to cling lightly to the lettuce and toss gently.
- Divide among 4 plates.
Eat This Tip
Considering how easy it is to make vinaigrette at home, there's no reason to buy bottled dressing at all, especially since most bottles are awash in salt, high-fructose corn syrup, heavy creams, and are generally priced through the roof because of whatever celebrity might be on the label. By making your own, you can save on calories and dollars. A bowl and a whisk work just fine, but a clean mason jar is even better, plus it's almost as aesthetically pleasing than Paul Newman's face. Add your base flavorings—Dijon, minced garlic, shallot, herbs—then a vinegar and oil of choice (no more than 2 parts oil to 1 part vinegar). Season with salt and pepper and shake like crazy for 20 seconds. Done. Store any leftovers in the fridge for up to a week.
This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!
- Incorporate the arugula, figs, prosciutto, pine nuts, and goat cheese in a massive salad bowl, along with a couple pinches of salt and plenty of black pepper.
- Pour in just ample vinaigrette to cling lightly to the lettuce and toss gently.
- Divide among the 4 plates.
Try to eat This Tip
Contemplating how simple it is to make vinaigrette at home, there’s no reason to buy bottled dressing at all, especially considering that most bottles are awash in salt, substantial-fructose corn syrup, heavy lotions, and are generally priced via the roof due to the fact of whatsoever superstar could possibly be on the label. By generating your own, you can save on calories and bucks. A bowl and a whisk work just great, but a clean mason jar is even improved, in addition it is just about as aesthetically satisfying than Paul Newman’s encounter. Incorporate your foundation flavorings—Dijon, minced garlic, shallot, herbs—then a vinegar and oil of preference (no much more than 2 parts oil to 1 section vinegar). Period with salt and pepper and shake like nuts for 20 seconds. Accomplished. Retail store any leftovers in the fridge for up to a week.
This recipe (and hundreds additional!) came from one of our Cook dinner This, Not That! publications. For extra straightforward cooking concepts, you can also buy the ebook!
Honey Glazed & Grilled Fig Salad Arugula salad loaded with salty prosciutto, nutty quinoa, sweet grilled figs, decadent goat cheese, salty almonds, and finished with an easy homemade raspberry vinaigrette. Howdy y&rsquoall! (<&ndashWay too country. I.Know. I&rsquom just practicing my southern drawl) How was everyone&rsquos weekend? Mine was terrif! But, before we get to that, I want to thank those of you who read my last post and offered suggestions for house names&hellip or tried! 😉 The name of our casa is still yet to be determined, but I will be sure to let you know when and what we decide! Any who, I met one of my neighbors over the weekend! Finally, right? Can you believe we have lived here for a little over a month and I just now met one of them? People here definitely keep to themselves and aren&rsquot about the drama. There is no being up in other people&rsquos biz-nass for the country folk. This is perfectly fine with me. If you follow my blog you know my neighborhood in Orlando had a little too much &ldquoexcitement&rdquo. I like the peace and quiet here&hellip it suits me well. Sorry, I digress. So like I said, I met one of my neighbors, and his dog, but I have yet to meet his lovely wife. Naturally I want to be all good neighbor like, bake them something, bring it over and introduce myself to the lady of the household. But, since I obviously do not know them or their eating preferences, I have NO clue what to make. Cookies? Cake? Bread? Cupcakes? I need your help, my peeps (Again! I know! Don&rsquot worry, I have something delicious to share today to compensate you for all this brain probing I am doing recently). What do you suggest? I was contemplating maybe bakery style blueberry muffins with a streusel topping&hellip because who doesn&rsquot like that?! But then I started thinking, which is always dangerous. What if they are gluten free? What if she is allergic to blueberries? What if they don&rsquot accept baked goodies from strangers?? You feel me and my dilemma. Will you please be my Olivia Pope? Advise me. What would you bring them? Alright, enough torturous chitchat about my problem. I know you want me to shut up and talk about today&rsquos dish &ndash Honey Glazed and Grilled Fig and Arugula Salad with Quinoa, Gorgonzola, Prosciutto, Almonds and a Raspberry-Orange Vinaigrette. AKA- A jam pony bologna&rsquoed scrumptious salad filled with good for you deliciousness. Or, simply put- my new favorite salad. Either way. Win-Win. This salad has seriously got it going on in the flavor and texture department. It is sweet, salty, nutty, peppery, meaty, fruity, crunchy and creamy. Preeeetty much this salad is all that and a bag of chips (<&ndash Yes I just said that. #90&rsquosRevival). This salad is super jam packed with deliciousness, yet it is still light and well balanced. This is the type of salad you will crave and want to eat all day, every day. Basically, this loaded grilled fig salad is an amalgamation of late summer and early fall. It is the perfect way to semi bid adieu to summer&hellip but also not completely salute autumn&hellip not just yet. Because I don&rsquot know about you, but I&rsquom not ready to say farewell to summer. So do not fret, my pet, I still have a couple late summer recipes for you coming up on the blog. Until then, you need to get on this salad. Pronto. Grill and glaze some fresh figgys, shake together a little fruity-citrusy vinaigrette, lovingly toss together a bunch of yummy ingredients, and devour this salad until your hearts content. On repeat. Till next time, friends- Cheers and happy scrumptious salad face stuffing! Arugula and Goat Cheese Salad with Fig Vinaigrette - Recipes
Arugula, Cantaloupe and Goat Cheese Salad with Microgreens
This is a quick and easy salad that is healthy and delicious. As I mentioned in a previous post, this salad goes great with my Champagne Vinaigrette or any other light vinaigrette. I highly recommend buying organic for all ingredients if you can find it. My favorite organic produce comes from my CSA boxes I get every two weeks from Farm Fresh to You. You can check out my videos that I do, called Unboxings, which feature me opening the box and sharing recipe ideas and produce storage and selection tips.
Goat cheese pairs very nicely with the cantaloupe in this recipe and the arugula gives a nice balance to the sweetness. I used to hate arugula because it is quite bitter, but I have actually found that now it is the only thing I like to use against some sweeter fruit ingredients in a salad. Try arugula with peaches or watermelon as well. The vinaigrette here is also perfect as a contrast.
However, if you still don’t enjoy the arugula, give spinach a try in its place. It won’t have the same peppery bite but perhaps that is what you are trying to avoid in arugula. I know I felt the same way for a time.
This salad is so easy to throw together. You can do what I do and cut the cantaloupe into bite-sized pieces on a Sunday afternoon and store them in a tupperware to use throughout the week. I also mix up a batch of the vinaigrette to keep in the fridge. Salad is as easy as tossing together the melon, greens and pre-prepared goat cheese crumbles and topping it with dressing. You can even add a few slices of prosciutto if you like. Adds a bit of saltiness and protein and cantaloupe and prosciutto are a classic combination.
Enjoy! And don’t forget to sign up for our VIP Club where we share more tips and recipes as well as some amazing promo deals to get your hands on some extremely discounted kitchen gadgets!