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Fig and Goat Cheese Salad with a Balsamic Fig Vinaigrette

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!

Fig and Goat Cheese Salad with a Balsamic Fig Vinaigrette

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. 

Prepare the salad by placing the spinach and arugula mix in a serving bowl. Shake the vinaigrette really well to mix then drizzle a little bit of vinaigrette on top; toss salad until evenly coated. 

Top with the dressed salad with sliced figs, pomegranate arils, goat cheese crumbles, and candied pecans. Season with lots of freshly cracked pepper, to taste and serve with additional vinaigrette on the side.

Fig and Goat Cheese Salad with a Balsamic Fig Vinaigrette

Fig and Goat Cheese Salad with a Balsamic Fig Vinaigrette

Prep Time: 15 minutes
Course: Salad
Cuisine: American
Servings: 4
Author: Pam

Ingredients

Balsamic Fig Vinaigrette:

  • 3 tbsp balsamic fig vinegar *or good balsamic vinegar
  • 3 tbsp olive oil *vegetable oil works too
  • 1 tsp red wine vinegar
  • 1 tsp shallot, minced finely
  • honey, to taste, if needed
  • Sea salt and freshly cracked pepper, to taste

Salad:

  • 4 cups spinach / arugula mix
  • 3 figs, quartered
  • 2 tbsp pomegranate arils
  • 2 tbsp goat cheese crumbles
  • 2 tbsp candied pecans
  • Freshly cracked black pepper, to taste

Instructions

  • Make the vinaigrette by combining the balsamic fig vinegar (or good balsamic vinegar) together with the olive oil, red wine vinegar, shallot 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. 
  • Prepare the salad by placing the spinach and arugula mix in a serving bowl. Shake the vinaigrette really well to mix then drizzle a little bit of vinaigrette on top; toss salad until evenly coated. 
  • Top with the dressed salad with figs, pomegranate arils, goat cheese crumbles and candied pecans. Season with lots of freshly cracked pepper, to taste and serve with remaining vinaigrette on the side. Enjoy.
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5 Comments

  1. That spinach adds the right dash of colour.

  2. I have never heard of Balsamic Fig Vinegar before, and, I hate to admit, but I have never eaten a fig before (except in “Newton” form). This looks amazingly delicious!