How to Make a Delicious Goat Cheese Mediterranean Salad

How to Make a Delicious Goat Cheese Mediterranean Salad: This fresh Fig Salad with arugula, basil, goat cheese, and pecans is great for getting together with friends and family in late summer or early fall. It is a delicious mix of tastes and textures when tossed with Balsamic Vanilla Vinaigrette. Watch the video.

As of late, this Fig Salad with arugula, goat cheese, toasted pecans, fresh basil, and a maple-sweetened Balsamic Vanilla Vinaigrette has been one of our most popular wedding salads. This salad is not only lovely to look at, but it’s also very easy to make! A lot of people ask for the recipe at events because they love this mix of flavors, so I thought I’d post it here.

When figs are fresh and in season, from June to October, is the best time to make this. You should really wait until fresh figs are in season because they are the star of this salad.

WHY THIS SALAD IS GREAT

1. This salad’s tastes and textures go so well together! Arugula, soft goat cheese, toasted pecans, fresh basil leaves, and a balsamic vinaigrette sweetened with maple go well with sweet summer figs. So very well done!
2. You can make this salad ahead of time! You can put it together ahead of time and chill it. Just before serving, add the dressing and toss it all together.
3. It looks lovely! Ideal for important events.

FIG SALAD RECIPE WHAT YOU NEED

1. Figs: Pick figs that are just right—not too soft or too firm. The best time to make this salad is when fresh figs are in season, which is from June to October. Any kind of mission figure will do. Black ones look nice. You can use dried figs if you need to. Just cut them up into slices or quarters.
2. Arugula: This leafy green gives the salad a spicy kick. But if you’d rather have a milder taste, you can use baby spinach instead or mix the two.
3. Pecans: Both toasted pecans and our Maple Pecans give the salad a great crunch. Toast them in a dry skillet over medium-low heat until they smell good and are lightly browned. For a sweeter twist, put them on a baking sheet and glaze them with maple syrup.
4. Add some “bite” to the salad with red onions. If you don’t like how sharp red onions are, you can cut them very thinly and soak them in salt water first to get rid of the bitter taste.
5. Goat Cheese: The creamy and sour goat cheese goes well with the other flavors in the salad. You can crumble it on top of the salad or cut it up into small pieces. It would also taste good with Gorgonzola cheese. I don’t like the taste of feta cheese here, but you do.
6. Balsamic Vanilla Dressing: This dressing has a unique flavor because it is made with balsamic vinegar, vanilla, and maple syrup (or honey) to make it sweet. You can either pour the dressing right onto the salad or mix it in a small bowl or jar before adding it to the other ingredients.

HOW TO DO A FIG SALAD

1. If red onions make you sick, cut them up thinly and soak them in salt water to get rid of the bitter taste.
2. Toast the pecans in a dry skillet over medium-low heat, stirring them every now and then, for about 5 to 6 minutes, or until they smell good and are lightly toasted. Or, make the pecans with maple glaze—they are so good!
3. In a large bowl, mix together the arugula, pecans, onions that have been drained, and torn basil leaves. Figs and goat cheese could be put on top of the greens and put in the fridge until it’s time to serve.
4. Mix the dressing ingredients in a small jar or bowl first, then drizzle them into the salad bowl. Toss the salad until all the leaves are lightly coated. Toss the figs and goat cheese in a small amount to mix them in.
5. Taste it and add more vinegar and maple syrup if you like it better.