Fig and Fried Goat Cheese Salad with Spicy Nectarine Vinaigrete
Fig and Fried Goat Cheese Salad with Nectarine Vinaigrette ~ a gorgeous fall inspired salad with luxurious figs and creamy goat cheese.
Ingredients
- 4 handfuls baby arugula 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 block of goat cheese
- 1 egg
- 1/2 cup 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
- 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.