Rustic Arugula Salad with Dried Figs and Goat Cheese
This delightful salad marries the sweet and chewy texture of dried figs with the creamy tang of goat cheese, enlivened by the peppery bite of arugula. Enhanced with toasted walnuts and a subtly sweet rosemary-infused vinaigrette, this salad is perfect for a sophisticated lunch or an elegant starter. While the original dressing is unctuous with olive oil, there's room to experiment with lighter alternatives for a healthier twist.
4
Servings
N/A
Calories
12
Ingredients
Ingredients
walnuts
1/4 cup (toasted and chopped)
rosemary
1 1/2 sprigs (stems discarded)
honey
1 tablespoon (as is)
sherry wine vinegar
2 tablespoons (as is)
water
1 tablespoon (as is)
Dijon mustard
1 teaspoon (as is)
salt
1/8 teaspoon (as is)
pepper
1/8 teaspoon (freshly ground)
extra virgin olive oil
4 teaspoons (as is)
arugula
6 ounces (rinsed and dried)
white dried figs
6 (stems removed and quartered)
goat cheese
4 tablespoons (crumbled)
Instructions
1
Preheat the oven to 300°F (150°C). Spread the walnuts on a baking sheet in a single layer and toast them in the oven for 4-5 minutes until fragrant and lightly golden. Allow to cool, then roughly chop.
2
In a small bowl or blender, combine the rosemary leaves, honey, sherry wine vinegar, water, Dijon mustard, salt, and pepper. While whisking or blending, gradually drizzle in the olive oil until the mixture is emulsified.
3
In a large salad bowl, toss the arugula with the chopped walnuts and dried figs. Pour the dressing over the salad and toss gently to combine, ensuring all components are evenly coated.
4
Divide the salad among four plates. Crumble one tablespoon of goat cheese over each serving, letting it melt slightly into the dressed arugula.
5
Serve immediately and enjoy the harmony of flavors and textures.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Rustic Arugula Salad with Dried Figs and Goat Cheese.
How many servings does this recipe provide?
This recipe is designed to make 4 servings.
What are the primary greens used in this salad?
The salad uses 6 ounces of rinsed and dried arugula.
What type of fruit is included in the recipe?
The recipe features 6 white dried figs.
What kind of cheese is recommended for this dish?
Creamy and tangy goat cheese is used to complement the salad.
Which nut variety is used for the toasted topping?
Walnuts are toasted and chopped to provide a crunchy texture.
What temperature should the oven be set to for toasting the walnuts?
The oven should be preheated to 300°F (150°C).
How long do the walnuts need to toast in the oven?
Toast the walnuts for 4 to 5 minutes until they are fragrant and lightly golden.
How should the rosemary be prepared for the dressing?
The rosemary stems should be discarded, using only the leaves for the dressing.
How do you prepare the dried figs before adding them to the salad?
The stems should be removed and the figs should be quartered.
Is this arugula salad considered vegetarian?
Yes, this salad is categorized as a vegetarian dish.
What are the components of the rosemary-infused vinaigrette?
The vinaigrette contains rosemary leaves, honey, sherry wine vinegar, water, Dijon mustard, salt, pepper, and extra virgin olive oil.
How much olive oil is required for the dressing?
The recipe calls for 4 teaspoons of extra virgin olive oil.
Can I use a blender to mix the dressing?
Yes, you can combine the dressing ingredients in either a small bowl or a blender.
When should the goat cheese be added to the salad?
Add the crumbled goat cheese after the salad has been tossed with dressing and divided onto plates.
What is the flavor profile of this salad?
The salad offers a harmony of sweet, chewy, creamy, tangy, and peppery flavors.
How much honey is used in the recipe?
One tablespoon of honey is used to add subtle sweetness to the dressing.
What type of vinegar is used for the vinaigrette?
The recipe specifically uses 2 tablespoons of sherry wine vinegar.
Should the arugula be washed before use?
Yes, the arugula should be rinsed and dried before being tossed in the salad.
How much salt and pepper are added to the dressing?
The recipe uses 1/8 teaspoon of salt and 1/8 teaspoon of freshly ground pepper.
Can this salad be served as a main course?
While perfect as a starter, it also makes a sophisticated light meal or lunch.
How do you ensure the dressing is properly emulsified?
Gradually drizzle in the olive oil while whisking or blending the other dressing components.
What type of dried figs should I look for?
The recipe specifically calls for white dried figs.
How many white dried figs are needed?
You will need 6 white dried figs for this recipe.
Is there water in the dressing recipe?
Yes, one tablespoon of water is included in the dressing mixture.
What is the purpose of the Dijon mustard in the vinaigrette?
Dijon mustard adds flavor and helps to emulsify the oil and vinegar.
How should the walnuts be prepared after toasting?
Allow them to cool completely and then roughly chop them.
Can I make this recipe healthier?
Yes, you can experiment with lighter oil alternatives for a healthier twist on the dressing.
Should the goat cheese be crumbled or sliced?
The goat cheese should be crumbled, with about one tablespoon per serving.
Is it important to serve the salad immediately?
Yes, serving immediately ensures the best harmony of textures and prevents the arugula from wilting.