I love fig season… and now is the time to enjoy them. Figs are great in salads and pair beautifully with soft cheeses like goat cheese as well as nuts like walnuts. The dressing for this salad is so delicious that I will use it long after the season ends. Adjust the dressing and salad ingredients according to the number of people you are serving.
- 1-1/2 teaspoons of minced shallots (1/2 tablespoon)
- 1 to 1-1/2 tablespoons of white balsamic vinegar
- 1 teaspoon of honey
- 1/8 teaspoon of kosher salt or fine sea salt
- 1/8 teaspoon of freshly ground black pepper
- 2 tablespoons of walnut oil
- 4 large fresh figs (or 8 small)
- 5 cups of baby arugula (5-ounce package)
- 2 ounces goat cheese, crumbled
- Toast the walnuts.
- Preheat the oven to 350 degrees. Spread the walnuts into a single layer on a small baking sheet. Roast for 5-10 minutes until fragrant and toasted, stirring halfway through. Let cool while you prepare the vinaigrette. Make the vinaigrette.
- In a small bowl, stir together the shallots, 1 tablespoon of vinegar, honey, salt and pepper. Slowly drizzle in the walnut oil, whisking, until emulsified.
- Taste the dressing. If you like it to have a more tart flavor, add an additional 1 to 1-1/2 teaspoons vinegar. Season to taste with additional salt and pepper.
- Assemble the fig salad. Cut the stems from the figs and slice in quarters if large and in half if small.
- Toss the baby arugula with the toasted walnuts and half of the vinaigrette. Arrange the figs on the top of the salad and lightly drizzle each with a little of the remaining vinaigrette. Sprinkle the salad with crumbled goat cheese.
- If desired, finish the salad with a few grinds of the cracked black pepper and a few pinches of medium-grind sea salt.
- Serve immediately.