Fresh Fig & Goat Cheese Salad with Balsamic Glaze
An elegant Mediterranean salad featuring sweet figs, creamy goat cheese, toasted walnuts, and peppery arugula, finished with luscious balsamic glaze.
Equipment
- skillet
- cutting board
- small saucepan (optional for homemade glaze)
Ingredients
- 6 cups fresh arugula
- 8-10 fresh figs, halved or quartered
- 4 oz goat cheese, crumbled
- 1/2 cup walnuts or pecans, toasted and chopped
- 3 tablespoons extra virgin olive oil
- 3 tablespoons balsamic glaze
- sea salt and black pepper to taste
- honey for drizzling (optional)
- 1 cup balsamic vinegar (for homemade glaze)
- 1 tablespoon honey (optional, for glaze)
Instructions
- Toast walnuts or pecans in a dry skillet over medium heat for 5 minutes until fragrant. Let cool, then roughly chop.
- To make homemade balsamic glaze, simmer balsamic vinegar (and honey if using) until reduced by half and syrupy. Cool before using.
- Arrange arugula on a large serving platter or divide among plates.
- Add fig halves or quarters on top of arugula.
- Scatter crumbled goat cheese across the salad.
- Sprinkle toasted nuts evenly over the salad.
- Drizzle with olive oil and balsamic glaze, then season with salt and pepper. Add honey if desired.
Notes
Use ripe but firm figs. Arugula wilts quickly once dressed—serve immediately. Substitute blue cheese or feta if preferred. Add protein or grains to make it a full meal.