When fresh figs are in season, this is one of my favorite salads to make. The combination of tender mixed greens, candied pecans, salty goat cheese, and sweet fresh figs lightly tossed in an oil and
There is something special about candied nuts that brings an ordinary salad to life. My favorite nut to use in this salad is pecans;
If you are hosting a gathering and wanting a salad everyone will love, this is an excellent choice. It’s simple to make, and because I place the goat cheese around the dish rather than in the salad, your dairy-free or non-loving
I customize my recipes with serving options so you can decide how many ingredients to use according to the servings you wish to make.
When fresh figs are out of season, replace them with your favorite fruit such as pears, mandarin oranges, raspberries or any fruit is in season. Enjoy!
Try my other healthy salad recipes here:
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest.
Share this Post
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
- 4 cups baby mixed greens, roughly chopped
- 1 cup candied pecans
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 8 fresh figs, quartered when in season
- 8 slices goat cheese rounds
- 3 tablespoons fresh tarragon, chopped
- 1/4 cup light olive oil
- 2 tablespoons agave nectar
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh cracked pepper
Ingredients
|
|
- Heat a small pan over medium heat for 30 seconds. Add the butter and saute until melted. Stir in the brown sugar until dissolved.
- Add the in pecans and stir until they are evenly covered with glaze.
- Spread the pecans on to parchment paper, separating them from touching until cooled.
- Wash and roughly chop the lettuce leaves before transferring them to a large platter.
- Cut the fresh figs into quarters and lay them around the platter and in the middle of the lettuce.
- Slice the goat cheese log into 1/2-inch rounds and place them on the edges of the platter alternating between figs.
- Sprinkle the candied pecans over and around the salad.
- Lightly sprinkle the tarragon over the goat cheese and salad.
- Cover and refrigerate until ready to serve.
- In a small bowl, whisk together the olive oil, agave nectar, salt, and pepper. Drizzle over salad just before serving. Transfer extra dressing into a serving dish to serve with salad.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com
Comments
Easy to make and very, very good.
Thank you! I’m so glad you liked it. I do love this salad too. It a recipe I go back to again and again because it’s so flavorful and as you said, simple to make. I hope you will try a few more of my recipes and let me know what you think!
Have a beautiful day,
Lisa
Thank you. I love to combine goat cheese and figs when figs are in season in my area, which is summer. I am so happy you enjoyed the recipe! Thanks for sharing.
Lisa