Figs are the ultimate end-of-summer ingredient. While they are delicious raw or in desserts, I think that cheese is the perfect counterpoint to their sweetness. Roasted with goat cheese, feta, brie, or Camembert, figs become an insanely decadent salad add-in.
This salad is very simple, The lettuce is tossed with a basic, slightly sweetened vinaigrette, and topped with shallots and walnuts. The figs are the star ingredient. I used Camembert for this salad since it’s what I had on hand, but normally I would choose a tangy goat cheese. Because Camembert is very rich, I only topped half of the figs with cheese, and left the rest plain.
8 oz mixed baby lettuces
1 small shallot, very thinly sliced
2 whole walnuts, chopped
4 fresh figs, cut in half
1/4 cup goat cheese, brie, Camembert, or feta
1 teaspoon dijon mustard
1 teaspoon honey
2 teaspoons sherry vinegar
2 teaspoons extra virgin olive oil
1. Preheat your oven’s broiler. Place fig halves on a baking sheet and top each half with approximately 1 teaspoon cheese. Broil for 5 to 10 minutes, until cheese is melted and figs are heated through. Remove from the oven and allow to cool while you prepare the salad.
2. Whisk together the ingredients for the vinaigrette.
3. Add the lettuce to a large bowl. Drizzle the vinaigrette over the top and mix gently.
4. Divide the lettuce between two plates. Top each with half of the sliced shallot and chopped walnut. Arrange the figs around the edge of the lettuce.
Makes 2 servings.