Fig, Strawberry and Goat Cheese Salad

Up to this point, I’d eaten fresh figs exactly once in my life: when the “gourmet fruit of the month” a vendor sends to my office was black mission figs. I managed to snag a couple of those plum beauties, and I could immediately see why my fellow foodies were so enamored. That was nearly a year ago, and I hadn’t seen figs in a grocery store since.

Until Sunday, that is, when I walked into Trader Joe’s, with crate after crate of figs, both black and green. I picked up a container of black mission figs, along with a package of goat cheese. That night, I sliced up a few, topped them with a few crumbles of cheese and a dot of honey, and threw them under a broiler for a couple minutes. Divine and devoured.

For the next two days, they were the highlight of my lunch, in salad form. I packed the ingredients in separate containers and tossed them together on a paper plate from the kitchen at work. I didn’t have any walnuts or pecans on hand, but they would make a great addition, both for flavor and texture. Grilled chicken would make this a great entree salad.

Fig, Strawberry and Goat Cheese Salad for One

4-6 fresh figs, sliced in half, stems removed

1/2 cup sliced strawberries

1 oz goat cheese, crumbled

4 cups baby spinach

1 T balsamic vinaigrette (or your favorite dressing) – adjust to your personal preference

Toss all ingredients. Serve immediately.


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