Petitchef

Sweet fig and goats cheese salad

Main Dish
3 servings
15 min
15 min
Very Easy
A sweet and tangy autumn salad with creamy goat's cheese, rocket, pecans, ripe figs and a sticky balsamic and honey dressing. Perfect for the cool autumn months when figs are in season.

Ingredients

Number of serving: 3
3 ripe figs, quartered

1 bag of rocket

2 spring onions, finely sliced

1 red onion, sliced

a handful of cherry tomatoes, quartered

2 tsp brown sugar

150g soft goats cheese, cut in cubes

a handful of pecan nuts, roughly chopped

2tbsp balsamic vinegar

1tsp wholegrain mustard

2tbsp olive oil

2tsp honey

salt and pepper to season

Preparation

  • Heat some olive oil in a frying pan.

    Once hot add the sliced onions and sautee for a couple of minutes until they start to soften.

    Sprinkle the sugar over the onions and stir until the sugar starts to dissolve. Add a splash of water and leave to reduce.

    Repeat this process until your onions are really soft, brown and covered by a syrupy liquid. This should take approximately 7-10 minutes.
  • Place the rocket, tomatoes, spring onions and caramelised onions into a salad bowl and toss until well combined.
  • Add the vinegar, olive oil, mustard and honey with a little salt and pepper to a small jar.

    Shake thoroughly (with the lid closed of course) until the ingredients combine to a thick emulsion.
  • Pour the dressing over the salad and mix again using your hands.
  • Divide the cheese between three plates. Place the salad on the cheese and top with the quartered figs and pecans.
  • Serve with some crusty bread and a lovely cold cider.

Photos

SWEET FIG AND GOATS CHEESE SALAD, photo 1SWEET FIG AND GOATS CHEESE SALAD, photo 2


Comments:

29/10/2012

Awesome salad idea but too sugary! It seems unnecessary to add sugar to the onions then honey to a beautiful balsamic vinagret. To me a wonderful salad like this is all about contrasting flavors. I would have instead left the nuts whole & baked them drizzled with a little honey. For the onions I would have flash boiled them then poured something like a pineapple vinager over them or soaked them in it while they where still hotthen chill them instantly so they maintain their crunchiness & color with a hint of pickled sweetness. Next I would have made small, very lightly breaded patties of the of the goat cheese & added it to the salad warm. Finally, I would have either omitted the scallions all together or used cuts from the more mildly flavored light green portion of the scallions as not to over power the beautiful textures & flavors going on in this salad. Thanx, Maria

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