Warm Fig and Goat Cheese Salad

March 23, 2014

This salad is the perfect marriage of salty and savory, crispy and creamy flavors. Delightfully fresh greens of arugula are coated with a berry balsamic glaze, with warm figs nestled on top. Each fig is full of delightful goat cheese (the true flavor of spring), and sprinkled with pine nuts. The red onion slivers tie the entire dish together, making it a truly decadent meal. 

Warm Fig and Goat Cheese Salad

3 cups of Arugula (washed and dried, I use a salad spinner)
Large figs (6-8)
Goat Cheese (I like the soft kind), about 2 table spoons per serving
1/4 cup of pine nuts
1/4 of thinly sliced red onion (or more if you like)
1 table spoon extra virgin olive oil
2 tablespoon of aged balsamic

1 teaspoon of berry preserves ) Balsamic glaze for decoration

Wash and dry figs, slice in half, warm in over or toaster over on an oiled tray for about 20 minutes.
In the meantime, wash and try arugula.
Slice red onions thinly.
Heat small skilled and toast pine nuts, careful not to burn.
For dressing, mix ingredients 6-8.
Once figs are ready, toss arugula and red onions w dressing. You don't want to leave the dressing on too long b/c arugula is delicate and gets mushy. Plate and top w pine nuts.
Add warm figs, top w a 1/2 spoon or so of goat cheese. Top figs w balsamic glaze (store bought), if you don't have it, can use some of the dressing for this.

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