Autumn Figs and Seasonal Salads:
Fresh Fig and Goat’s Cheese Salad with Walnuts
It’s fig time in SW France, and I managed to pick several kilos of figs before I travelled back to the UK, and, I have been busy thinking up new fig recipes, as well as making jams, pickles, alcohol steeped figs and chutney with the bountiful harvest. This salad was thrown together one Sunday afternoon, as a starter for a lazy Al Fresco lunch – and since then I have had requests for it nearly every day. If you are lucky enough to have a fig tree, try to garnish the individual plates with a couple of washed fig leaves – it really adds a certain panache to the appearance of the salad. I have made this with Feta, Blue Cheese as well as Goat’s Cheese, and it was just as delicious. Amounts given are for a light luncheon dish for four people – assuming that the figs are medium to large in size and that you are serving bread with the salad; but, please adjust the quantities if necessary. Toasting the walnuts beforehand is well worth the effort, and if you toast more than is needed, any excess can be stored in an airtight container.
As well as my own home-grown figs, this salad was made with Capricorn Goat’s cheese, and I am very proud to tell you, that I am the fourth finalist in the Capricorn Recipe Challenge! You can read all about it here: #CapricornChallenge Finalist Four and the recipe that has won me place in the finals is my Pear,Walnut & Goat’s Cheese Breakfast Buns (Muffins) The recipe is also posted on the Capricorn Goat’s Cheese site here: Pear,Walnut & Goat’s Cheese Breakfast Buns .
As well as being my latest entry into the Capricorn Challenge, this fig salad recipe is my offering for Laura and Nazima’s One Ingredient challenge, where the ingredient for September are Figs. I have a few more figgy recipes up my sleeve too, but whilst we can still (just about) remember summer, and what the sun was like before we got all of this rain, I am sharing this recipe first, as I think it is an excellent autumn salad recipe. A tip for toasting the walnuts……..in a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
Just before I go, this recipe would also be perfect as a cheese course, in place of a dessert…..I will be back tomorrow with another new recipe, and I have lots of news to share with you about what I have been up to lately too……think Vanilla, Flowers, Baking and Seafood! See you later, Karen
Fresh Fig and Goat’s Cheese Salad with Walnuts
|Prep time||5 minutes|
|Meal type||Lunch, Salad, Side Dish, Snack, Starter|
|Misc||Gourmet, Pre-preparable, Serve Cold|
|Occasion||Birthday Party, Casual Party, Formal Party|
|By author||Karen S Burns-Booth|
- 125g fresh rocket leaves
- 100g Capricorn goat's cheese (cut into small cubes)
- 20 to 30 fresh figs (wiped and cut in half)
- 50g walnuts (toasted )
- 6 tablespoons walnut oil
- 2 tablespoons sherry vinegar
- 1 tablespoon honey
A simple and yet delectable salad of fresh figs, toasted walnuts and goat's cheese, all served with a walnut oil and honey dressing.
|Step 1||Mix the oil, vinegar and honey together in a jar or jug.|
|Step 2||Arrange the rocket leaves on a large platter, and then put the cut goat's cheese on top of the leaves, then arrange the cut figs and walnuts in and around the cheese.|
|Step 3||Drizzle the salad dressing over the salad, and serve with chilled wine and crusty bread.|
This looks so totally lovely and gorgeous. It’s a kind of salad I would appreciate. It has all the things I like in it, although I don’t know yet about the fresh figs, but I guess they will taste lovely with it, too.
Thanks Chris, fresh figs are delicious, I am sure you would love them.
You know I would love this and a perfect way to enjoy this most fantastic fruit. The flavours are all so good together. Thanks so much for entering into One Ingredient and am happy that figs have proved to be a popular ingredient. Quite a surprise! xx
I have always loved fresh figs, as well as dried figs and this salad is always a winner when I serve it.
A classic salad and one of my all time favourites. You really make this look wonderful and I love the addition of the blue feta. Divine. Well done on the fourth win. Well deserved. And thank you for my lovely birthday message on my voicemail the other day. Really cheered me up! Now did you bring over enough figs to send my way?
Sorry, forgot to bring figs over with me! Glad my message cheered you up and also, glad you like the salad too…..Karen
Like Dom, this is one of may favourite salads, but I often sneak on some pomegranate seeds and use raspberry vinegar. How lucky to be able to pick your own ripe figs and bring them back to use in so many recipes. I haven’t tried Capricorn goats’ cheese but will be sure to look out for it. Loving the look of those buns, by the way!
LOVELY to meet you this weekend Kellie and I am glad that you like this salad……Yes to pomegranate seeds and raspberry vinegar too……I often add pomegranate seeds to salads.
Looks absolutely lovely – served beautifully.
Thanks Lou…….it tasted as good as it looked too.
I do love this salad Karen and a perfect marriage of flavours, though I find it hard to do anything with Fig other than eat it as it is!
Lisa Williams says
That salad looks so tasty 🙂
Maya Russell says
Looks delicious and super healthy!
I am from Canada and had never experienced ‘fresh’ figs until a trip to the Amalfi Coast. I love them! For breakfast, lunch, or snack. But I am not sure how to tell a ripe fig from an over ripe fig. Does it matter? Does one eat the skin? Oh please enlighten this Newby. 😀
Hi Donna, you CAN eat the skin of a fig and a ripe fig will be firm but with a bit of give when squeezed, but NOT too soft. The colours will be a deeper colour too, so a purple for black figs and a rosy red for white figs. Hope this helps! Karen