Recipe coming from: My romancing of fresh figs and all the recipes out there that I tried to find a perfect combination
If I were to be given three wishes, one of them, naturally, would be to make fresh figs available all year around. Ridiculous, I know. I have a car that tells me how to get to new places and a robot that sweeps and mops the floor. Yet we still have not figured out how we can produce this most delicious fruit throughout the year? I mean, I see bean sprouts any time of the year, and everybody I know seems to hate them. Seriously, people… PRIORITIES.
With the promise of the 21st century science failing me, I have no choice but continue to obsess and have as many of these little gems as possible from the moment they hit the fresh produce section mid to late summer until the end of September when the short season ends. That means – A few more trips to Trader Joe’s, and I have to endure many figless months all over again.
Although figs make great and elegant desserts grilled or poached, this quick and simple salad is my go-to recipe when I come across plump, perfectly ripe figs to enjoy their natural glory to my heart’s content (not to mention they usually don’t survive in my house to be made into more cooked dishes). Peppery arugula, crunchy nuts and salty cheese balance out fig’s sweet, jammy goodness, and a little bit of honey mustard vinaigrette will go a long way to tie everything together.
I have tried many combinations of ingredients and this is my current favorite now – But please do experiment with different variations of ingredients to find a version you like. Especially cheese – I think I’m being settled for creamy goat cheese but I use feta if that’s what I have at hand. Also there were times where I was convinced blue cheese, Roquefort in particular, was a way to go. I can think of so many possibilities.
So hurry to the store to get your last fix for 2014. And if you happen to see somebody there, who stares longingly at a package of figs while weeping, that would most likely be me. Do NOT judge.
RECIPE (2 servings)
I know the description below looks a bit undecisive, but that is because the amount of each ingredients is fairly adjustable – Just make sure you don’t put too much of one thing so it doesn’t overpower others, I know I have to restrain myself from putting too much cheese in. Moderation and subtlty is not something I practice, but at least I try here.
- 1-2 cups arugula or salad mix with arugula
- 4-5 fresh figs, stemmed and quartered
- 1-1.5 ounces soft goat cheese, gently crumbled
- 2-3 tablespoons walnuts, toasted and roughly chopped, but should still be pretty chunky
Honey mustard vinegraitte
- 1.5 tablespoons extra virgin olive oil
- 0.5 tablespoon lemon juice
- 1 teaspoon grain mustard
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon honey
- Salt and pepper to taste
- Toss arugula, figs, goat cheese and walnuts in a salad bowl.
- Mix all the ingredients for vinegraitte well and drizzle over the salad.