Fig Salad with Goat Cheese, Candied Pecans & Shallot Herb Vinaigrette
This fresh fig salad is the perfect combination of sweet, tangy, creamy and crunchy. Fresh figs, goat cheese and candied pecans are tossed with mixed greens and a simple shallot herb vinaigrette for an easy salad that feels a little special.
Please note: I’m sharing a full-batch recipe for the dressing and the candied nuts, but measurements for a single salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 1x
- Category: Salad
- Cuisine: American
Ingredients
- 2 1/2 cups mixed greens
- 1/4 cup goat cheese, crumbled
- 2-3 fresh figs, quartered
- 1/4 cup candied pecans *see notes for how to quick-candy in a skillet if you can’t find store-bought
- vinaigrette to taste
Vinaigrette (makes about 8-10 servings)
- 2/3 cup avocado oil
- 1/3 cup white wine vinegar
- 1 tbsp honey or agave nectar
- 1 tbsp minced shallot
- 1/4 cup chopped fresh parsley
- 1 tsp salt
- 1/8 tsp black pepper
Instructions
- Place all dressing ingredients in a jar or dressing container and shake to combine.
- Arrange greens, figs, goat cheese and candied pecans on a salad plate.
- Drizzle with shallot herb vinaigrette and enjoy!
Notes
How to quick-candy nuts in a skillet (yields 1 cup candied nuts)
- 1 cup raw walnuts or pecans (whole or pieces)
- ½ cup brown sugar
- 2 tbsp butter
- pinch of salt
1. Have a piece of parchment paper on a baking sheet ready to spread the nuts on when they are done cooking.
2. Add brown sugar and butter to a small non-stick pan or cast-iron skillet over medium low heat. Once the butter is melted, toss in the nuts and stir.
3. Cook, stirring frequently, for about 5 minutes, until sugar is dissolved and begins to darken. Spread the nuts out evenly on the parchment paper and sprinkle with salt. Let them cool fully/harden before using.