This is a dreamy combination of sweet, juicy fresh figs and smooth creamy goats cheese, lightly coated in a tangy apple cider vinegar dressing….
All this beautiful sunny weather has really got me in the mood for salads, more so than usual, which is a lot! I love a salad like this one that is substantial enough to be served on its own, maybe with some chewy olive sourdough, but also as a side. I’m also having a bit of an obsession with figs at the moment; they are such a sophisticated, elegant fruit with the subtlest sweetness. I confess that I use them mainly for breakfast dishes; you only need to see my daily Instagram posts for testament to that, so it is great to use them in one of my favourite salads.
Figs and goats cheese are a pretty classic pairing in my mind, the textures and flavours contrast perfectly and work so well together. Wild rocket has the most amazing peppery taste but can be quite strong, so I prefer to use a rocket salad mix with spinach and other green leaves. Toasted pine nuts add another great texture and a little protein at the same time, so a great addition.
Finally, as with all salads, the ingredients can be changed to suit whatever you have in the fridge! Fine green beans are quite delicate, which is why I am using them here, but you can easily substitute these. The same with the cheese, you could use lovely salty feta instead, this works amazingly well with figs too.
This really is such a quick and easy recipe to throw together with minimal cooking, and is absolutely packed full of flavour.
Fresh Figs & Goats Cheese Salad
- 100g Wild Rocket, or Rocket Salad Mix
- 120g Fine Green Beans, cooked
- 150g Goats Cheese, sliced into thick rounds
- 4-6 Fresh Figs, quartered
- 50g Pine Nuts, toasted
- 4 tbsp. Apple Cider Vinegar
- 2 tbsp. Olive Oil
- 1 tbsp. Wholegrain Mustard
- 1 tbsp. Honey
Firstly make the dressing. I like to use a jar with a screw top lid, but you can use a bowl and whisk just the same.
Add all of the dressing ingredients to a jar (or bowl), and season generously with salt and freshly ground black pepper. Secure lid and give a really good shake, until the ingredients are combined and have emulsified into a beautifully tangy dressing. Put to one side.
Take a large serving platter or bowl and now we start to put the salad together.
Firstly add the rocket or salad mix and spread evenly across the platter.
Scatter the green beans across the top of the rocket.
Next, lay the slices of goats cheese across the beans. Followed by the figs, nestling the quarters between the goats cheese.
Scatter with the toasted pine nuts, and finally pour over a few tablespoons of the cider vinegar dressing. I find it best not to add all of the dressing at once, leaving some in the jar with a spoon for people to add themselves according to their taste.