Okay, so fall is OFFICIALLY here, which means that it's the last time to enjoy an in-season fig, and I'm not sure that there is much tastier than a fig and goat cheese salad...but what if we added Nomadica orange and rosé?! Did we just find the perfect start of fall combo?! We'll go with yes! Find my must-taste recipe here, and if you make it, tag us on IG.
Don't Even Get Me Started Fig & Goat Cheese Salad
Ingredients:
- 6 fresh figs, halved
- 4 cups baby arugula
- ½ cup crumbled goat cheese
- ¼ cup toasted walnuts or pecans
- 2 tablespoons balsamic glaze (or balsamic reduction)
- 2 tablespoons extra virgin avocado oil (we use west~bourne, exclsuively)
- 1 tablespoon honey
- Salt and freshly ground black pepper, to taste
Instructions:
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Prepare the Vinaigrette: In a small bowl, whisk together the extra virgin avocado oil, honey, and a pinch of salt and pepper. Set aside.
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Assemble the Salad: Arrange the baby arugula on a large serving platter or individual plates. Top with the halved figs, crumbled goat cheese, and toasted walnuts or pecans.
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Drizzle: Drizzle the honey vinaigrette over the salad, followed by the balsamic glaze. If you prefer a sweeter taste, you can add a bit more honey.
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Season: Lightly season with extra salt and pepper to taste.
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Serve: Serve immediately, paired with a crisp white wine like Sauvignon Blanc or Chenin Blanc, which balances the sweet and savory flavors of the figs and goat cheese.
This salad is perfect as a light appetizer or a side dish, and the combination of fresh figs, creamy goat cheese, and peppery arugula makes it a standout fall dish!
