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Fig & Goat Cheese Salad

A fig and goat cheese salad made with spinach, arugula, candied pecans, a citrusy dijon vinaigrette, topped with chives
  • Serves:  8
  • Prep Time:  20 min
  • Cook Time:  0 min

Ingredients

Dressing

  • ½ cup extra-virgin olive oil
  • 1 tablespoon white wine vinegar, unfiltered apple cider vinegar, or champagne vinegar
  • 1 teaspoon grated orange zest
  • ⅓ cup fresh orange juice, (from about 2 large oranges)
  • 2 teaspoons honey, warmed
  • 1 teaspoon Dijon mustard
  • 2 tablespoons minced shallots
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper

Salad

  • 5 ounces baby spinach, (about 4 cups)
  • 5 ounces baby arugula, (about 3 cups)
  • 8 ounces fresh figs, halved
  • 4 ounces crumbled goat cheese
  • 1 large honeycrisp apple, sliced or diced
  • 1 cup candied pecans, homemade or store bought
  • ¼ cup minced chives, (optional)
  • Freshly cracked black pepper, to taste

Method

  1. Make the dressing. In a small bowl, whisk together the olive oil, vinegar, orange zest, orange juice, honey, Dijon, shallots, salt, and pepper until emulsified.
  2. Make the salad. In a large bowl, combine the spinach, arugula, figs, goat cheese, apple, candied pecans, and chives if using. Drizzle the salad with the dressing and toss to coat. Taste and season with pepper before serving.