Finally! Our figs are ripe. It seems to be very late this year. I can't take any credit for this. My husband is a gardening genius. He has propagated so many trees, we practically have a fig farm (ok, I am exaggerating a little!)
Here is the latest pick. Unfortunately, we have been feeding the local animals (deer? chipmunks?) with the larger figs, so we only had one of those (so far)!
I was originally going to make a fig and goat cheese tart, but once I tasted one of the fresh-picked figs, I decided I didn't want to cook them. Instead, I made this delicious salad.
What I love about this salad (besides its simplicity) is the balance of flavors. They are all so very different but complement and enhance each other. The Balsamic-Honey Vinaigrette rounds out the flavors nicely as the honey balances out the bitterness of the baby arugula.
Here is the recipe:
2 cups baby arugula
10 small figs (or 3-4 large) - sliced thin
2 oz goat cheese, crumbled
1/4 cup olive oil
2 tbsp balsamic vinegar
2 tbsp honey
1/2 tsp kosher salt
1/4 tsp black pepper
NOTE: This will make more than needed for this salad. I make the entire batch and use sparingly as only a little is needed. The rest can be refrigerated or left on the counter (whatever you prefer) to use over the next couple of days.
Mix salad ingredients.
Mix dressing separately. Shake very well.
Add 4-5 tablespoons of dressing just before serving. If you add the dressing too soon, the salad may get soggy.