Ingredients
For the Salad:
- 4-6 fresh figs, sliced into halves or quarters
- 100 g baby arugula
- 25 g walnuts, toasted and roughly chopped
- 60 g goat cheese, crumbled (or feta as an alternative)
- 100 g white mushrooms, thinly sliced
- 2 slices proscuitto or bacon, cooked and crumbled (optional)
For the Walnut Oil Vinaigrette:
- 1 small shallot, minced
- 1 ½ tablespoons white balsamic vinegar
- 1 teaspoon honey (or maple syrup)
- Sea salt and freshly ground black pepper, to taste
- 2 1/2 tablespoons walnut oil
Instructions
- Toast the Walnuts: Heat a dry skillet over medium heat. Add the walnuts and toast for 3-4 minutes, stirring frequently, until they are fragrant and lightly browned. Remove from heat and set aside to cool.
- Prepare the Vinaigrette: In a small bowl, whisk together the minced shallot, white balsamic vinegar, honey, salt, and pepper. Gradually drizzle in the walnut oil while whisking continuously until the dressing is emulsified. Set aside.
- Assemble the Salad: In a large salad bowl or on individual plates, spread the baby arugula as the base. Arrange most of the figs, mushrooms, toasted walnuts, and crumbled goat cheese over the arugula, reserving a small amount of each for garnish.
- Dress the Salad: Drizzle the vinaigrette over the salad just before serving. Toss gently to coat everything evenly, ensuring all ingredients are lightly dressed.
- Finish and Serve: After tossing, garnish with the reserved figs, mushrooms, walnuts, and goat cheese. If you're using prosciutto or bacon, sprinkle it on top for an extra savoury touch. Serve immediately as a light main course or a side dish. Enjoy!
Nutrition
Notes
Customisation: Feel free to switch the arugula for mixed greens or baby spinach, and adjust the cheese or nuts to your liking.
Alternative Dressing: If you’re looking for a different flavour or don’t have walnut oil on hand, this honey-balsamic vinaigrette is a great alternative. Made with extra-virgin olive oil, balsamic vinegar, honey, and a hint of Dijon mustard, it adds a tangy-sweet touch to the salad.
Honey-Balsamic Vinaigrette
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey (or maple syrup)
½ teaspoon Dijon mustard (optional)
Salt and pepper, to taste For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey (or maple syrup)
½ teaspoon Dijon mustard (optional)
Salt and pepper, to taste For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.