I’ve committed myself to healthier eating this year, which means more whole and clean food. That’s why this Fig & Goat’s Cheese Salad is right up my alley – also, it is absolutely delicious! We’re officially into autumn but that doesn’t mean we have to give up delicious summer-style food (fresh salad!) just yet… it might just mean enjoying it indoors around candlelight, rather than under the stars.
Have a browse through my “foodie ideas” pinterest board with a collection of my favourite recipes here. Warning – they aren’t all healthy!
I hope you enjoy the recipe by Bianca from thesecretlifeofbee.co.za in our Vixen salad bowl.
Fig & Goat’s Cheese Salad
80g mixed baby leaves
10 ripe figs
150g creamy goat’s cheese
20g mixed purple and green basil
For the dressing:
1 shallot, finely diced
1/2 tsp Dijon mustard
2 tsp pomegranate molasses
1 Tbsp apple cider vinegar
3 Tbsp olive oil
salt and pepper
Combine all dressing ingredients except for the olive oil.
Slowly pour in the olive oil and whisk until the dressing comes together homogeneously.
Mix the baby leaves and basil together in a large serving dish. Cut the figs into quarters and arrange over the leaves. Scatter dollops of goat’s cheese around the figs as well as the mixed sprouts and edible flowers.
Drizzle the salad with the dressing and some fresh olive oil. Season well with salt and pepper.