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healthy summer salad of arugula, figs, and fried goat cheese

Fig Salad with Fried Goat Cheese

5 from 15 votes
My fig salad with fried goat cheese is a gorgeous fall inspired salad with luxurious fresh figs and crispy rounds of goat cheese all warm and melty inside. The nectarine vinaigrette is not to be missed!
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Prep Time:20 minutes
Total Time:20 minutes
Servings: 4 servings

Ingredients
 

  • 4 handfuls baby arugula, (or one handful per serving)
  • 4 ripe black mission figs, quartered
  • 1/2 cup toasted walnut halves, (toast for 10 minutes at 350F)
  • 1/2 heirloom tomato, cut in small wedges

fried goat cheese

  • 5 oz log of goat cheese
  • 1 egg
  • 1/2 cup dried bread crumbs
  • 1/2 tsp salt
  • 1/2 tsp assorted dried herbs, I used thyme, oregano and dill
  • oil for frying

nectarine vinaigrette

  • 1 nectarine, washed and sliced (don't peel)
  • 1/2 habanero pepper, optional!
  • 1/4 cup olive oil
  • 3 Tbsp champagne vinegar
  • 1 tsp grainy Dijon mustard
  • pinch salt

Instructions

  • First make the dressing. Puree the nectarine with the habanero in a small food processor, processing until fully pureed.
  • Pour just 3 tablespoons of the puree into a jar or small bowl and whisk in the rest of the ingredients. Take a taste and adjust it if you like. Refrigerate until needed.
  • Put the arugula in a wide shallow salad bowl. Scatter the figs, walnuts and tomatoes over the top.
  • Slice the goat cheese into 4 rounds. If your log is long and thin, you can make smaller rounds, or reform the soft cheese with your hands to make larger patties.
  • Whisk the egg in a small bowl. Put the crumbs in another and stir in the salt and herbs.
  • Coat the bottom of a skillet with oil and heat on medium until hot. Dip each goat cheese pattie into the egg and then into the crumbs. Make sure the crumbs coat all surfaces of the cheese. Fry in the hot oil until golden on each side, it should only take a couple of minutes.
  • Drain the patties on paper towels and then set immediately onto the salad. Serve with the vinaigrette.
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Course: Salad
Cuisine: American
Author: Sue Moran
Keyword: fall, figs, goat cheese, salad

Nutrition

Calories: 435 kcal · Carbohydrates: 25 g · Protein: 13 g · Fat: 33 g · Saturated Fat: 8 g · Polyunsaturated Fat: 9 g · Monounsaturated Fat: 13 g · Trans Fat: 0.01 g · Cholesterol: 57 mg · Sodium: 557 mg · Potassium: 328 mg · Fiber: 4 g · Sugar: 13 g · Vitamin A: 794 IU · Vitamin C: 5 mg · Calcium: 120 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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