Fig and Goat Cheese Salad

5 of 1 vote
Prep time: 10 minutes
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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.

A glass of fig and honey vinegar vinaigrette

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.

A bowl of green salad with fresh figs, crumbled feta cheese, walnuts, sliced red onion and herbs.

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

Frequently Asked Questions

Can I make this fig and goat cheese salad in advance?

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.

How to store leftover salad?

Leftovers of this salad can be stored in the fridge for a few hours. However, the leaves will soften very quickly.

Can I use goat cheese or walnuts instead?

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.

Don’t hesitate to leave me a comment, it always makes me happy!

Géraldine Leverd, author of the cooking blog La Cuisine de Géraldine, cooking.

You can also find me on Instagram, Facebook and TikTok to see behind the scenes of my blog

Recipe for Fig and Goat Cheese Salad

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Fig and Goat Cheese Salad

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5 of 1 vote
This fig and goat cheese salad is an ideal recipe for autumn meals. It combines the sweetness of figs with creamy fresh goat cheese, the crunch of walnuts and the freshness of arugula.
Un bol de salade verte mélangée avec des figues tranchées, des oignons rouges, du chèvre émietté et des noix, agrémenté de poivre moulu. Un petit récipient en verre contenant de la vinaigrette se trouve à proximité, ainsi qu'une figue tranchée.
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine French
Servings 2
Calories 577 kcal

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.

Video

Nutrition

Calories: 577kcalCarbohydrates: 33gProtein: 19gFat: 38gSaturated Fat: 11gPolyunsaturated Fat: 15gMonounsaturated Fat: 6gCholesterol: 28mgSodium: 284mgPotassium: 879mgFiber: 7gSugar: 22gVitamin A: 5501IUVitamin C: 33mgCalcium: 274mgIron: 4mg
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5 from 1 vote

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