One of my favourite chefs on earth is Yotam Ottolenghi and the man can write a seriously good cookbook or ten. Plenty is a vegetarian filled masterpiece with an entire chapter dedicated to ‘The Mighty Aubergine.” It is jam packed with inspirational ideas of ways to cook and serve veggies you would never have dreamed of. This fig and goat’s cheese salad hails from this recipe book and is one of the most beautifully simple but flavourful salads.
I’ve put my own spin on this classic combination and it’s a winner. I also added some apple cider vinegar to his dressing as the acidity is perfectly balanced by the sweet figs and cuts through the richness of the goat’s cheese. This aint no ordinary goat’s cheese either. This is the good stuff. Super creamy and luxurious, Chavroux is my favourite brand of goat’s cheese. Treat yourself to the Aston Martin of goat’s cheeses! I’m a wee bit obsessed. Can you tell?
Fig & Goat’s Cheese Salad
- 80g mixed baby leaves
- 10 ripe figs
- 150g creamy goat’s cheese
- 20g mixed purple and green basil
- mixed sprouts
- edible flowers
For the dressing:
- 1 shallot, finely diced
- 1/2 tsp Dijon mustard
- 2 tsp pomegranate molasses
- 1 Tbsp apple cider vinegar
- 3 Tbsp olive oil
- salt and pepper
Combine all dressing ingredients except for the olive oil.
Slowly pour in the olive oil and whisk until the dressing comes together homogeneously.
Mix the baby leaves and basil together in a large serving dish. Cut the figs into quarters and arrange over the leaves. Scatter dollops of goat’s cheese around the figs as well as the mixed sprouts and edible flowers.
Drizzle the salad with the dressing and some fresh olive oil. Season well with salt and pepper.
*Disclaimer: Sexy salad bowl courtesy of Sugar and Vice