When figs are in season, I look for ways that I can incorporate them into our meals in ways that Hubby will tolerate.  He’s not a fig fan which is unfortunate for me since I am.  You mention figs, and he immediately thinks of those cookies whose initials are F.N.  No thanks. Nada. No way.
 
There aren’t many things he won’t eat so I don’t really think of respecting dislike of figs  as a problem.  He really is easy to cook for, and I count my blessings for that.  He reluctantly agreed to give this salad a try.  Okay.  I bribed him.  Somewhat.  Well actually, maybe a bunch.

Fortunately for me, the  salad passed the test.  And fortunately for him, well…I paid up anyway.

While I hate to see summer waning, I also love welcoming the change of the season.    It won’t be long before I’ll be dragging out the slow cooker and soup pot and stoking the logs in the fireplace.  The term “comfort” will once again grace the menu.  (I get tons of comfort from food whatever the season – go figure.)

 
But before we stock up on pumpkin, allspice and cloves,and riffle through our cookbooks for Thanksgiving favorites, I‘ll share this couldn’t-be-easier salad with its blend of sweet tart and hope that you find it just as enjoyable as we did.  It’s a delicious way to bid farewell to summer and welcome autumn home.

 

Honey-Balsamic Figs with Goat Cheese Salad

2013-12-08 19:26:20

Serves 2

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Ingredients

1. Honey-Balsamic Figs with Goat Cheese Salad
2. 6 servings
3. 3/4 cup toasted pecans, chopped fine or walnuts plus some for garnish
4. 1 8-ounce fresh goat cheese log
5. 12 fresh figs
6. 1/4 cup honey*1 cup balsamic vinegar
7. 9-10 cups fresh baby arugula and spinach mix (or other spring greens)
8. fresh berries (blueberries, strawberries, blackberries, raspberries)
9. dried cranberries, if desired
10. 3 bacon slices, cooked until crisp, if desired
11. freshly ground black pepper

Instructions

1. Place the salad plates in the refrigerator to chill.
2. Place the chopped nuts in a shallow dish; roll the goat cheese in the nuts until coated evenly. Refrigerate until firm then cut into one or two slices per serving (I prefer smaller slices – 2 per plate).
3. Combine the honey and vinegar in a small saucepan and reduce over medium heat until thickened. (This can also be done in the microwave in 30 second increments.) The mixture will continue to thicken as it cools. Set aside.
4. Cook the bacon slices until crisp, if using; crumble.
5. From the stem end slice the figs into quarters being careful not to cut separate completely. Fan the slices.
6. Divide the salad greens evenly among the chilled salad plates. Arrange two figs per plate; add 1 or 2 goat cheese slices in the center of the salad plate. Garnish the salad with berries, dried cranberries and bacon crumbles.
7. Drizzle the honey-balsamic reduction over the salad greens. Season with freshly cracked black pepper.

Notes

1. *Note: to measure honey easily, spray your measuring device with a little nonstick spray before pouring in the honey. It will slide right out without a problem.

Dining With Debbie https://diningwithdebbie.net/