Description
A fresh and elegant fig salad with peppery arugula, sweet figs, creamy goat cheese, and crunchy pecans, tossed in a balsamic vanilla vinaigrette.
Ingredients
- 1/4 cup red onion, thinly sliced
- 1/2 cup toasted pecans
- 5 ounces baby arugula
- 6–8 figs, stems removed and quartered
- 10–15 basil leaves, torn
- 1/2 cup firm goat cheese, crumbled
- 3 tablespoons olive oil
- 2 1/2 tablespoons balsamic vinegar
- 1–2 teaspoons maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon vanilla extract (optional)
Instructions
1. If desired, soak thinly sliced red onion in salted water for 15 minutes to mellow the flavor, then drain.
2. Toast pecans in a dry skillet over medium heat for 5–6 minutes until fragrant, then set aside to cool.
3. In a large bowl, combine arugula, toasted pecans, drained onions, and torn basil leaves.
4. In a small bowl or jar, mix olive oil, balsamic vinegar, maple syrup, salt, pepper, and vanilla extract until well combined.
5. Drizzle the dressing over the salad and toss gently to coat.
6. Add the figs and crumbled goat cheese and lightly toss to combine.
7. Taste and adjust seasoning or sweetness as desired.
8. Serve immediately.
Notes
Use very cold goat cheese for easier crumbling.
You can substitute walnuts for pecans if desired.
Gorgonzola can be used instead of goat cheese for a stronger flavor.
For best freshness, add figs and cheese just before serving.
Adjust maple syrup and vinegar to balance sweetness and acidity to taste.