Good figs are available for such a brief flash of time here in Australia, I’ll make any excuse to squeeze these divine fruits into as many dishes as possible while they’re available. This fig salad is remarkably simple but is well-loved every time I serve it.
Peppery rocket with ripe figs, soft goat’s cheese and crunchy toasted walnuts in a sticky, tart pomegranate vinaigrette- it tastes sublime served with roasted lamb or beef, or makes for a sophisticated starter if you’re entertaining.
Fig, Rocket & Goat’s Cheese Salad
Peppery rocket with fresh figs, goats cheese and toasted walnuts in a sticky pomegranate vinaigrette
Servings: 4 people
Calories: 300kcal
Ingredients
- 120 grams rocket
- 8 figs- quartered
- 40 grams toasted walnuts
- 80 grams goats chèvre
Pomegranate Vinaigrette
- 1 french shallot- finely chopped
- 2 tbsp extra virgin olive oil
- 1/2 tsp dijon mustard
- 2 tsp pomegranate molasses
Instructions
- Combine the pomegranate vinaigrette ingredients into a small bowl and whisk together. Set aside
- Cut the figs into quarters vertically, and combine with the rocket in a serving bowl. Drizzle with the vinaigrette and gently toss to combine
- Scatter toasted walnuts and crumbled goats chevre on top
Nutrition
Calories: 300kcal
Carbs: 27.5g | Fat: 20.1g | Protein: 5.6g
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