Found fresh organic figs! Actually gasped when first setting eyes upon them – yes, love at first sight. A rare sight, at that. Arugula is an assertive, classic partner with figs. How about some pecan and breadcrumb-encrusted warm goat cheese with a dried date and aged balsamic vinegar chutney? I have some 25 year old balsamic vinegar from a friend that used to own a castle in Tuscany (I swear). This deep, thick liquid I use very sparingly. At $50 a bottle, each drop is accountable. By adding it to a thick paste made from dates I think will put it over the top. Mustard micro-greens add some more punch and there are still pears from my tree in the front yard. Gorgonzola, blue, feta, or mascarpone can substitute for the goat cheese.
Fig, Pear, Arugula, and Goat Cheese Salad
Prep time
Cook time
Total time
Recipe By: Sheila McDuffie
Serves: 4 to 6
Ingredients
- 2 dried Medjool dates, pitted
- 2 tablespoons balsamic vinegar
- 4 tablespoons olive oil
- Pinch salt
- ¼ cup ground pecans
- ¼ cup fine breadcrumbs
- 4 ounces goat cheese, sliced into ½-inch thick disks
- 2 tablespoons butter
- Large handful of arugula
- Large handful of microgreens
- 12 figs, cut in half lengthwise
- 2 ripe pears, cored and thinly sliced
Instructions
- Mash the dates in a mortar in pestle to a paste.
- Add the vinegar, oil, and salt. Stir until well combined.
- Combine the pecans and breadcrumbs in a shallow dish.
- Dredge the goat cheese in the nut/breadcrumb mixture, patting firmly.
- Heat the butter in a skillet and place the goat cheese gently in the pan, and cook over medium heat for 4-5 minutes, until golden brown. Turn each disk and cook an additional 5 minutes.
- While the cheese is cooking, assemble the arugula, micro-greens, figs, and pears on a serving platter.
- Place the cheese on top of the salad. Drizzle with date balsamic vinaigrette. Serve cold.
Notes
Being out of Panko, I substituted gluten-free bagel chips for the bread crumbs. I put them with the pecans in a small food processor and pulsed them together.
Did I mention I hate goat cheese. You can have mine.
– Sheila
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