Friday, 12 February 2016

Fig and Goat Cheese Salad

I picked up a bag of these dried baby figs at our local deli and they are so different from the usual large Turkish fig I buy. These taste really sweet, are tender and the skin is thin, giving you loads more fleshy insides. They are called calabacita figs and they come from the Extremadura region of Spain - which is western Spain bordering Portugal - no I'd never heard of it either - so now we all know!

The good thing about these figs is they are completely sun dried, they have no extra sugars or preservative added and the only treatment they receive is to be lightly rolled in gluten free rice flour - so as well as tasting sweet and juicy they are also doing you good with all their fibre and minerals etc.....

- I've just read all that back and I sound like a cross between a school geography book, a healthy living advert and a recipe book....... what's going on with me today?.......

 I normally just nibble on dried figs during they day or have them with a bit of cheese for lunch, but these are so tasty with such a soft texture, that I have been adding them to a variety of different dishes. They are good with a little honey drizzled over them and added to your granola; dipped in dark chocolate they make a lovely sweetmeat to end a meal and I've incorporated them into loads of different salads. Here I've paired them with goats cheese and a balsamic vinaigrette dressing.

Recipe - enough for 4

1 large bag mixed baby salad leaves
large handful baby figs - probably about 10
150g goat cheese log - you want one that's a still firm with a light slightly sour flavour.
1 tablespoon balsamic vineger - I used a fig balsamic but any good thick balsamic will be fine
3 tablespoons olive oil
salt and pepper
a little honey if you wish

Simply wash your salad and place in a large shallow serving bowl. Cut you figs into bite size slices - you can get about four slices per fig - and scatter them over your salad leaves. Cut the goats cheese into chunks and add.

In a jam jar make up your dressing - 3 tablespoons olive oil to 1 of balsamic vinegar add a pinch of salt and some ground black pepper. If you want it a little sweeter add a teaspoon of runny honey. Give it all a good shake and drizzle a little over the salad. Take the rest of the dressing to the table for people to add their own. I hate over dressed salads so I always just add a little and let others add what they want.

Have a lovely weekend
Love Lizx