Fig & Goat Cheese Salad

Total Time:
16 min
10 min
6 min
  • Dressing:
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons walnut oil
  • 1 tablespoon finely minced shallot (about 1/2 shallot)
  • 1 teaspoon minced fresh thyme
  • Salad:
  • 8 ripe black or green fresh figs, halved
  • Olive oil for brushing
  • Kosher salt and freshly ground black pepper
  • 8 diagonally cut baguette slices
  • 1 medium head frisee, leaves separated, and torn (about 8 cups)
  • 1 bunch watercress, stems trimmed (about 3 cups)
  • 1/4 cup walnuts, toasted and roughly chopped
  • 4 ounces slightly aged goat cheese, such as Bucheron, rind trimmed and cheese crumbled
  • 1. Preheat a grill to medium.

  • 2. For walnut dressing: Whisk vinegar, mustard, 1/2 teaspoon salt, and black pepper in a small bowl. Gradually whisk in oils until smooth and slightly thick. Stir in shallot and thyme.

  • 3. For salad: Lightly brush figs with olive oil and grill, turning occasionally, until soft and lightly charred, about 6 minutes. Remove from grill and season with salt and black pepper to taste. Brush sliced bread with olive oil and grill until lightly toasted.

  • 4. Toss frisee, watercress, and walnuts with dressing. Add goat cheese and toss lightly. Divide salad among 4 plates, top with warm figs, and serve with toasted bread.

  • Copyright 2009 Television Food Network, G.P. All rights reserved

  • Calories: 700

  • Total Fat: 38 grams

  • Saturated Fat: 9 grams

  • Total Carbohydrate: 73 grams

  • Protein: 18 grams

  • Sodium: 1170 milligrams

  • Cholesterol: 20 milligrams

  • Fiber: 9 gram

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