Ingredients:

  • 8-10 fresh figs, halved or quartered (approx. 1 lb / 450g)
  • 4 oz (113g) mild fresh goat cheese, crumbled
  • 4 cups (60g) baby arugula or a spring mix
  • ½ cup (60g) candied walnuts or toasted pecans
  • 2 tbsp (8g) thinly sliced red onion
  • 1 tbsp (4g) fresh chives, finely chopped
  • 3 tbsp (45ml) extra-virgin olive oil
  • 2 tbsp (30ml) balsamic glaze or aged balsamic vinegar
  • 1 tbsp (15ml) honey or maple syrup
  • 1 tsp (5ml) Dijon mustard
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper

Instructions:

  1. Prepare the figs: For a fresh salad, slice the ripe figs into quarters. For a roasted version, toss halved figs in a drizzle of olive oil and broil on high for 10 minutes until caramelized. Let roast figs cool for 2 minutes.
  2. Prepare the dressing: Combine olive oil, balsamic glaze, honey, Dijon mustard, salt, and pepper in a small jar. Shake vigorously or whisk until emulsified and glossy.
  3. Assemble the salad: In a large bowl, gently toss the arugula with half of the dressing.
  4. Layer the prepared figs and sliced red onions over the greens.
  5. Sprinkle the crumbled goat cheese and candied walnuts on top, drizzle with the remaining dressing, and garnish with chopped fresh chives.