Arugula and goat cheese salad with fig vinaigrette
Indulge in the exquisite blend of peppery arugula, creamy goat cheese, and sweet fig vinaigrette in this refreshing salad. Perfect for a gourmet dining experience.
Ingredients:
- ounces fresh figs (about 6 large), stemmed, quartered
- /2 cup water
- tablespoon fresh lemon juice
- tablespoon aged balsamic vinegar
- tablespoon white wine vinegar
- teaspoons chopped fresh basil
- Generous pinch of sugar
- tablespoons extra-virgin olive oil
- 1/2-inch-thick rounds soft fresh goat cheese (from 11-ounce log)
- egg, beaten to blend
- cup panko (Japanese breadcrumbs)
- tablespoon extra-virgin olive oil
- cups (packed) arugula
- ounces thinly sliced prosciutto
- fresh figs, stemmed, halved
- Honey
Instructions:
- Combine dried figs and half a cup of water in a medium saucepan. Heat the mixture until it reaches a simmer on medium-low heat, while crushing the figs with a potato masher until they soften and form a coarse puree. Move the fig mixture to a strainer placed over a bowl. Squeeze out the solids to extract as much liquid as possible. Mix lemon juice, both types of vinegar, basil, and sugar into the fig puree. Stir in olive oil. Season the dressing with salt and pepper.
- Coat small goat cheese rounds in beaten egg and cover both sides with panko breadcrumbs. Place the goat cheese on a plate and refrigerate for 10 minutes. Heat oil in a large non-stick skillet over medium-high heat. Add the goat cheese to the skillet and cook until golden brown, about 1 minute on each side. Transfer to paper towels.
- Place arugula on a serving platter. Layer prosciutto slices over the arugula. Top with halved figs and arrange slices of goat cheese around the platter. Drizzle with honey and spoon the fig vinaigrette over the salad.
Summary:
- Calories: 1875 kcal
- Fat: 104 g
- Protein: 86 g
- Carbs: 160 g
- Potassium: 2612 mg
- Magnesium: 256 mg