Goat Cheese Fig Salad

Goat Cheese Fig Salad Recipe
w/ Prosciutto, Radishes, Baby arugula, Pine Nuts & Golden Balsamic Vinaigrette.

Serves 4.

5 ripe figs, carefully washed and cut into quarters (makes 3 or 5 quarters per serving)
Baby arugula, lettuce or spinach, watched
1 bunch radishes, washed and sliced
12 ea. thinly sliced prosciutto (3 slices per serving depending on the size)
1/4 cup (30g) pine nuts, lightly toasted

Goat Cheese Mixture
2 ea. (50g) shallots, minced
1/2 Tbsp (7.5ml) extra virgin olive oil
1.5 Tbsp (22.5ml) dry white wine
8 ounces (250g) log goat cheese, at room temp
Salt / pepper to taste.

In hot skillet sautée shallots in olive oil until translucent on low heat. Deglaze with wine and reduce to dry. Transfer to a clean container to cool. Add the goat cheese and season with salt and pepper to taste. If you make larger batch, the sautéed shallots can be puréed in a food processor before being added to the goat cheese. Set aside.

1/4 cup (50ml) golden balsamic vinegar or Banyuls vinegar
1 tsp (5ml) honey
1/2 cup (125ml) extra virgin olive oil
Salt and pepper to taste.

Emulsion balsamic vinegar with olive oil and honey using a whisk. S
Season with salt and pepper to taste.

Once quartered, fig can be peeled but if they are too soft leave the skin on. Season arugula with some vinaigrette and arrange some on the plate and place fig quarters, spoon or pipe out some of the room temperature shallots goat cheese mixture, garnish with radishes slices, more salad, prosciutto slices, pine nuts and top with some vinaigrette. Serve immediately. The goat cheese mixture can be refrigerated for a few days.

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Goat Cheese Fig Salad - Bruno Albouze - THE REAL DEAL