This summer salad recipe with goats cheeseandfigs was inspired by this recipe from the island of Crete and their abundance of freshsalad greens, herbs and vegetables (and my love of goat’scheese
rich, fruity and chocolatey with the sour vinegar cutting through both the cheeseand sweet figs. The sweet sticky figs complemented the salty melted cheeseand the crunch of walnuts added another dimension to the texture
Top with the crispy goat cheese, almonds, strawberries and avocado. Toss the avocado vinaigrette with the spinach and arugula, place in a large serving bowl
Divide spinach between two plates and top with the remaining salad ingredients. In a small blender, combine the ingredients for the Balsamic Vinaigrette and set aside
Without a doubt they’re one of my favourite fruits and as we’re relative newbies here only in our second fig season they still feel rather decedent and exotic
If you’re going to do this then I’d suggest taking the dressing in a separate little pot to pour over so the leaves don’t go soggy before lunchtime, and also to ensure that your lamb has cooled completely before adding it to the salad so it doesn’t wilt the leaves (if you’re making it fresh at home just before eating it then the lamb tastes lovely left a little bit warm)
This is simple saladwith good for you whole grains, sweet and juicy roasted squash and radishes, topped with creamy goat’scheese, it is quick and easy to make and you don’t even need a dressing
FigandGoat’sCheeseSalad. A fabulous combination of flavours and textures in this Goat’sCheeseSaladwith Sundried Tomato Dressing makes it a delicious light lunch for two or a starter for four people
Serve the cheese, figs on a plate drizzled with balsamic glaze (you can buy it ready made in any good supermarket) add two slices of Parma ham and some baby leaves
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