Fig and Goat Cheese Salad with a Balsamic Fig Vinaigrette

I made this fig and goat cheese salad with a balsamic fig vinaigrette recipe because I picked up the tastiest fig vinegar at the farmer’s market this weekend and wanted to use it.  I made a simple vinaigrette with my new balsamic fig vinegar but regular good balsamic vinegar would work fine too. We all loved this delicious fig and goat cheese salad and it paired nicely with slow-roasted beef with creamy horseradish sauce and cauliflower gratin.

Fig and Goat Cheese Salad with a Balsamic Fig Vinaigrette

Balsamic Fig Vinaigrette:

• 3 tbsp balsamic fig vinegar *or good balsamic vinegar
• 3 tbsp olive oil *vegetable oil works too
• 1 tsp red wine vinegar
• 1 tsp shallot, minced finely
• honey, to taste, if needed
• Sea salt and freshly cracked pepper, to taste

Salad:

• 4 cups spinach/arugula mix
• 3 figs, quartered
• 2 tbsp pomegranate arils
• 2 tbsp goat cheese crumbles
• 2 tbsp candied pecans
• Freshly cracked black pepper, to taste

How to Make Fig and Goat Cheese Salad with a Balsamic Fig Vinaigrette

Make the vinaigrette by combining the balsamic fig vinegar (or good balsamic vinegar) together with the red wine vinegar, shallot, olive oil, and honey, to taste, in a small jar. Season with sea salt and freshly cracked pepper, to taste, then seal with a tight lid and shake until well combined; set aside to allow flavors time to mingle.

Side Note: We like a very tangy vinaigrette, if you don’t, use less vinegar. 

Prepare the salad by placing the spinach and arugula mix in a serving bowl. Shake the vinaigrette really well to mix then drizzle a little bit of vinaigrette on top; toss salad until evenly coated. 

Top with the dressed salad with sliced figs, pomegranate arils, goat cheese crumbles, and candied pecans. Season with lots of freshly cracked pepper, to taste and serve with additional vinaigrette on the side.