Corsican Fig and Goat Cheese Salad
This Corsican Fig and Goat Cheese Salad is a rustic yet refined celebration of the Mediterranean. Inspired by the sun-soaked flavors of Corsica, where figs grow sweet and wild, this salad marries earthy, tangy goat cheese with honeyed figs, bitter greens, and a toasted walnut crunch. It's the perfect harmony of sweet, savory, and nutty, finished with a drizzle of fig-infused vinaigrette.
Equipment
- Small Saucepan
- Mixing bowls
- Sharp Knife
- Cutting board
- Whisk
Ingredients
For the Salad:
- 6 cups mixed baby greens arugula, frisée, and baby spinach recommended
- 8 pieces fresh figs ripe but firm, cut in halves or quarters depending on size
- 4 oz goat cheese soft chèvre, crumbled or formed into small quenelles
- ⅓ cup walnuts lightly toasted and roughly chopped
- 1 tbsp fresh thyme leaves finely chopped
For the Fig Vinaigrette:
- 3 tbsp extra virgin olive oil cold-pressed for best flavor
- 1.5 tbsp balsamic vinegar preferably aged 8 years or more
- 2 tsp fig preserves for sweetness and depth
- 0.5 tsp Dijon mustard for body and balance
- 1 pinch sea salt to taste, adjust to season the vinaigrette
- 1 pinch freshly cracked black pepper to taste, adjust to season the vinaigrette
Instructions
- Toast the Walnuts: Place the walnuts in a dry skillet over medium heat. Toast, tossing occasionally, for about 5–6 minutes or until fragrant and slightly golden. Set aside to cool.
- Make the Fig Vinaigrette: In a small bowl, whisk together the balsamic vinegar, fig preserves, Dijon mustard, and a pinch of salt and pepper. Slowly drizzle in the olive oil while whisking continuously until emulsified.
- Prepare the Salad Base: In a large mixing bowl, gently toss the baby greens with about half of the vinaigrette, using clean hands or tongs to lightly coat without wilting the greens.
- Compose the Salad: Arrange the dressed greens on a serving platter or individual plates. Nestle the halved or quartered figs over the greens. Dot with chunks or quenelles of goat cheese, sprinkle the toasted walnuts and fresh thyme leaves over the top.
- Finish and Serve: Drizzle the remaining vinaigrette over the composed salad just before serving. Optionally, finish with a light sprinkle of flaky sea salt.
Notes
- For a vegan version, substitute the goat cheese with a dairy-free cashew cheese.
- Dried figs can be rehydrated in warm water or sweet wine and used in a pinch.
- For added protein, consider topping the salad with grilled chicken or prosciutto slices.
- To create quenelles of goat cheese, use two teaspoons, shaping into oval forms by passing cheese from one spoon to the other in a smooth scooping motion.
Nutrition
Calories: 260kcalCarbohydrates: 8gProtein: 8gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 13mgSodium: 140mgPotassium: 180mgFiber: 1gSugar: 3gVitamin A: 1063IUVitamin C: 17mgCalcium: 68mgIron: 2mg
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