Fig & Goat Cheese Salad

Dontcha’ love it when you find a little gem in the grocery store? One of those seasonal fruits, veggies or condiments that isn’t always there and it takes you by surprise? Maybe that’s just our obsession with food (we do think about it constantly) but that happened today with a delivery of beautiful fresh black figs. It’s the little things in life that make us happy. A squeal of delight and a short stint later, this beaut of a salad was on the table. We hope you enjoy it as much as we did!



Ingredients per serving:

  • 1 hand of baby arugula (rucola for our European friends)

  • 2-3 fresh figs, quartered

  • 1 medallion (approx. 1 oz/30 g) goat cheese, crumbled

  • 2 tablespoons spicy candied nuts (buy, or see Ina Garten’s recipe here)

  • Thyme-Shallot Dressing (see below)

Distribute the arugula on a plate and top with figs. Crumble the goat cheese over the salad, top with nuts, drizzle with dressing and enjoy!


For the Thyme-Shallot vinaigrette:

  • 1 small shallot, peeled and roughly chopped

  • 1/3 cup (80ml) extra-virgin olive oil

  • 1/4 cup (60ml) Apple Cider Vinegar (we love Bragg’s)

  • 2 teaspooons Dijon mustard

  • 2 teaspoons honey

  • 3 sprigs of thyme, leaves only

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground pepper

Put all the ingredients in a small processor or the cup of an immersion blender. Blitz until smooth and store in an airtight container for up to a week.

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