Fig, Hazelnut, and Goat Cheese Salad
Photo: Annabelle Breakey; Styling: Randy Mon
Crunch, sweetness, and a touch of richness–this recipe has everything you want in a salad. Dress the greens separately, then tuck in the soft figs and cheese so they keep their shape.
This recipe, and others like it, can be found in the article “25 Healthy and Comforting Recipes to Make in January.”
How to Make It
Step 1
1
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet until fragrant and golden beneath skins, 11 to 12 minutes. Rub in a kitchen towel to remove loose skins, then chop roughly.
Step 2
2
Whisk together oil, vinegar, mustard, honey, salt, and pepper in a large bowl. Add lettuces, onion, mint, and nuts and gently toss to coat. Tuck in figs and cheese.
Step 3
3
6 Figs to Try
Step 4
4
Once dominated by dried fruit, California's fig industry, centered in the Central and Coachella Valleys, now sells a number of fresh varieties as well. Each is a little different--so try them all. Fresh figs are perishable; chill, loosely wrapped, up to 3 days.
Step 5
5
Black Mission. Purple-black skin and vermilion flesh; earthy, floral flavor.
Step 6
6
Brown Turkey. Purple-chocolate exterior; full, fruity flavor.
Step 7
7
Calimyrna. Pale yellow; buttery sweet, nutty flavor.
Step 8
8
Kadota. Light green skin changes to amber as it ripens; delicate flavor.
Step 9
9
Sierra. Another green variety; lightly aromatic with a hint of summer berries.
Step 10
10
Tiger (aka Panache). Green stripes on the outside, red inside; berry flavors.
Step 11
11
*Find Little Gem lettuce, a kind of miniature romaine, at farmers' markets and well-stocked grocery stores.
Ingredients
1/2 cup hazelnuts
1/4 cup extra-virgin olive oil
1 1/2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2 qts. (4 1/2 oz.) loosely packed Little Gem* lettuces or torn pieces of romaine hearts
1/4 cup thinly sliced red onion
2 tablespoons chopped fresh mint leaves
8 figs, preferably a mix of green and black varieties (see "6 Figs to Try," below), stems trimmed, halved (quartered if large)
4 ounces mild fresh goat cheese, at room temperature, crumbled
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