Sunday, October 19, 2008

Arugula and Goat Cheese Salad with Fig Vinaigrette

Photo from Bon Appetit

I found this recipe in the October issue of Bon Appetit. I have been using figs in salad for several years and have made many different variations of this type of salad. I was drawn to this recipe because of all the wonderful layers of flavors it combined and the homemade fig vinaigrette. I also liked using the prosciutto in the salad since the main course was meatless. Unfortunately, I could not find fresh figs at any of our local stores. Not wanting to give up on the salad, I used dried figs in the salad in place of the fresh and used a fig vinaigrette recipe I found in a Whole Food's flier that I have been using for many years. The salad was not only beautiful in presentation but the flavor combination was outstanding. I can't wait for figs to reappear next fall so I can try it with fresh figs. At least with using dried figs I know we can enjoy this salad many more times throughout the fall and winter.

Arugula and Goat Cheese Salad with Fig Vinaigrette
Source: Bon Appetit, October 2008



  • 5 oz fresh figs (about 6 large), stemmed, quartered
  • 1/2 cup water
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon aged balsamic vinegar
  • 1 tablespoon white wine vinegar
  • 2 teaspoons chopped fresh basil
  • Generous pinch of sugar
  • 2 tablespoons extra-virgin olive oil


  • 8 1/2-inch-thick rounds soft fresh goat cheese (from 11-ounce log)
  • 1 egg, beaten to blend
  • 1 cup panko (Japanese breadcrumbs)
  • 1 tablespoon extra-virgin olive oil
  • 10 cups (packed) arugula
  • 3 oz thinly sliced prosciutto
  • 8 fresh figs, stemmed, halved (I substituted dried figs)
  • Honey
  • Combine figs and 1/2 cup water in medium saucepan. Bring mixture to simmer over medium-low heat, mashing with potato masher until mixture softens and coarse puree forms. Transfer fig mixture to strainer set over bowl. Press on solids to extract as much mixture as possible. Whisk lemon juice, both vinegars, basil, and sugar into fig puree. Whisk in oil. Season vinaigrette with salt and pepper.
I used this recipe for the fig vinaigrette instead: Dressing: Whisk together a tablespoon or so of Fig Preserves,lemon juice, olive oil, a salt and fresh cracked pepper. I don't have exact measurements I just eyeball it and taste.
  • Dip goat cheese rounds in beaten egg; coat both sides with panko. Place goat cheese on plate; chill 10 minutes. Heat oil in large nonstick skillet over medium-high heat. Add goat cheese to skillet; cook just until golden, about 1 minute per side. Transfer to paper towels.
  • Arrange arugula on platter. Drape prosciutto slices over. Scatter fig halves over. Surround with goat cheese slices. Drizzle with honey; spoon vinaigrette over.

1 comment:

xigumdrops said...

This looks good! You should enter the Platinum Chef Challenge #10; it looks like you have a few recipes that use some of this round's ingredients. If you're interested, check out the directions here: