Fig and goats' cheese salad
When I picked up the fig balsamic dressing from Homesense, the idea for this recipe came into my head almost straight away. Fresh figs are one of my favourite festive foods, and they taste great with hot, crispy-coated, gooey-centred goats' cheese. What I love about this salad is that it's so quick and easy to make, yet it's so impressive, it wouldn't look out of place as a starter on the Christmas Day dinner table. It would also make for the ideal dish if you're fancying something a little lighter on Boxing Day, and you could even throw in a couple of leftover roasties.
Servings 2 people
Ingredients
- 2 fresh figs
- 50 g pecans
- 2 handfuls pea shoots or rocket
- 70 g goats' cheese
- 40 g breadcrumbs
- 2 tbsp plain flour
- 1 egg beaten
- 1 tbsp olive oil
- 2 tbsp CasaRinaldi fig balsamic dressing
Instructions
- Arrange the peashoots or rocket on a plate.
- Slice the figs and arrange them on top of the leaves.
- Halve the pecan nuts and scatter them over the dish.
- Roll the goat's cheese in the flour, dip it in the beaten egg and then roll it in the breadcrumbs until fully covered.
- Heat the olive oil in a frying pan over a medium heat and fry the goat's cheese for a minute or two each side, until golden brown and crispy.
- Carefully arrange the goat's cheese on top of the salad.
- Drizzle the balsamic fig dressing over the salad to taste, and serve immediately.