Arugula Fig Salad with Toasted Goat Cheese

Sometimes food created on the fly is just the best. Case in point: this salad. 

I had another one of those moments where I threw a bunch of things together and instantly thought, “Oh snap! I need to take a picture of this to share on the blog.” Yes, I do still say oh snap. My mind is forever stuck in the early 2000’s and I’m unapologetic about it. Clearly I miss being the world’s most socially awkward pre-teen.

Speaking of the early 2000’s, I have had “Getting Jiggy With It” stuck in my head ever since I bought these figs. Obviously I had to replace the lyrics with “Getting Figgy With it” and made up an entirely different song all about fruit. I’ll spare you any more details, or my rap skills. You can check out my Youtube channel for that. Kidding…I don’t have a Youtube channel. Would you guys watch if I started one? Even if it was just videos of me rapping old songs rewriting the lyrics to be about food? I honestly wouldn’t put it past myself. Don’t encourage this kind of behavior from me.

Back to the salad folks. 

Last weekend the weather in Seattle went coo coo for cocoa puffs. There were a lot of crazy, scary, windy things happening and I wanted no part of leaving the house. I ended up throwing together this salad on a whim based off of what I had on hand in the fridge and now I’m super into it. Arugula, fresh figs and crispy goat cheese all tossed in an easy-peasy red wine vinaigrette. It took hardly any time, and was just too tasty not to share. Plus, since fig season is so short we have to take full advantage here. 

Have you ever had a fig that wasn’t in a fig newton? Be honest with me, I won’t judge you. I’m just going to need you to expand your horizons a little bit and try the real deal. They’re really tasty and an excellent source of potassium and fiber. Not to mention, their unique texture is awesome in this salad.

Get figgy with it people! 

4.0 from 1 reviews

Arugula Fig Salad with Toasted Goat Cheese

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Serves: 2

Ingredients

• 4 Cups Arugula
• ½ Cup Fresh Figs, quartered
• ¼ Cup Chopped Walnuts
• 2 oz. Goat Cheese, cold (You want your goat cheese to be really cold before toasting. I put mine in the freezer for a few minutes)
• 1 Egg White
• 3 Tablespoons Almond Flour
• Dressing:
• 2 Tablespoons Red Wine Vinegar
• Juice of 1 Lemon
• 1 Tablespoon of Honey
• Salt and Pepper to Taste

Instructions

1. Warm a small skillet over medium heat and coat with cooking spray.
2. Lightly season the almond flour with salt and pepper. Cut the cold goat cheese into slices, and dip in egg white, then into the seasoned almond flour. Shake off the excess, and place into warm skillet.
3. Toast goat cheese for ~1 minute per side until golden brown, but not melted.
4. Divide the arugula, figs and walnuts between two plates and top with toasted goat cheese.
5. To prepare the dressing, combine all ingredients in a small mason jar with a sealed lid and shake until combined. Serve immediately.

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• What is your favorite way to use fresh figs? 
• What are your favorite end-of-summer fruits?