Fig and Goat Cheese Salad
Here’s a delicious autumn salad that combines two of my favorite ingredients: figs and fresh goat cheese.
Super-quick to prepare, it’s a perfect starter for enjoying figs when they’re in season.
And if, like me, you love figs, I’ve got other recipes for you to discover, like these fig and fresh goat cheese tartines with the same combination, or my recipe for fig chutney to accompany a cheese platter, or another salad combining roasted figs and burrata.
Notes on ingredients
Here are a few tips to help you choose the best ingredients for this salad. For exact quantities, consult the recipe card:
- Arugula and corn salad: I like to use a mix of arugula and corn salad, lamb’s lettuce or mâche as we call it in French, for this salad. The arugula adds a peppery touch, while the corn salad adds sweetness and texture.
- Figs: Choose ripe but firm figs. They should be sweet and juicy, but still solid enough to be sliced without crushing.
- Fresh goat cheese: Fresh goat cheese or crumbled goat cheese logs are best.
- Walnuts: Walnuts add a touch of crunch. You can toast them lightly in a dry frying pan to intensify their flavor.
- Red onion: For the color to spice up the salad. Red onions are milder than yellow onions.
- Thyme: Don’t forget it! It goes great with figs and goat cheese. If you don’t have fresh thyme, add a pinch of dried thyme to the vinaigrette.
Fig and honey vinaigrette
For the salad dressing, I opted for a vinaigrette with fig vinegar, whole grain Dijon mustard and honey. This combination creates a beautiful harmony between sweetness and acidity.
If you can’t find fig vinegar, don’t worry! Balsamic vinegar will do the trick just fine, adding that slightly fruity, sweet touch we’re looking for.
To prepare, start by mixing the Dijon mustard, whole grain mustard and fig vinegar in a bowl. Add a pinch of salt, then whisk in the olive oil until you obtain a smooth emulsion. The aim is to obtain a well-balanced vinaigrette, neither too acidic nor too sweet.
Assemble the salad
Here are my simple steps for preparing this fig and fresh goat cheese salad:
Prepare the salad base: Personally, for this salad, I prefer to serve directly onto the plate for a pretty result. Arrange the arugula and corn salad directly on the two plates.
Add the toppings: Cut the figs into quarters. Then add them to the plates with the coarsely crushed walnuts, red onions and crumbled goat cheese. Finally, sprinkle with a few fresh thyme leaves.
Serving the salad: Generously drizzle the dressing over the salad, then toss lightly to coat all the ingredients without crushing them. Serve immediately with some bread.
What to serve this salad with?
This fig and fresh goat cheese salad is perfect as a starter, but can also be served as a light main course, especially if you accompany it with bread or a few slices of prosciutto for a non-vegetarian option.
It also goes very well with a soup, such as tomato and basil soup, or a quiche like cherry tomato and feta quiche. For a complete dinner, you could also serve it with a cheese platter and a glass of dry white wine.
More fall recipes
- Kale, lentil and avocado salad
- Lentil soup (vegetarian)
- Mushroom Bourguignon
- Tarte Tatin with caramelized onions
Frequently Asked Questions
Yes, you can prepare the ingredients in advance, but I recommend assembling the salad and adding the dressing just before serving to preserve the freshness of the leaves and figs.
Leftovers of this salad can be stored in the fridge for a few hours. However, the leaves will soften very quickly.
Absolutely! If you don’t like goat cheese, you can try blue cheese or feta. As for nuts, hazelnuts, toasted almonds or pine nuts would make an excellent substitute.
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Recipe for Fig and Goat Cheese Salad
Fig and Goat Cheese Salad
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Ingredients
- 50 g arugula
- 50 g lamb’s lettuce
- 2 fresh figs
- 60 g fresh goat cheese
- 30 g walnuts
- 1/2 red onion
Vinaigrette
- 1 tbsp fig vinegar
- 1 tsp old-style Dijon mustard
- 1 tsp honey mustard
- 2 tbsp of olive oil
- Salt and pepper
Instructions
- Arrange the arugula and lamb’s lettuce on two plates.
- Cut the figs into quarters, slice the red onion and add to the salad with the coarsely chopped walnuts and crumbled goat cheese.
- Mix mustard, honey, vinegar and a pinch of salt.
- Add the olive oil in a thin stream, whisking to obtain an emulsion.
- Drizzle vinaigrette over salad, mix lightly and serve immediately.
