Dying over the fresh figs right now and eating as many as humanly possible before they are out of season. Growing up in an Italian family it was mandatory to like 3 things….pasta, red wine and figs. Am I wrong? And you weren’t really a true Italian unless you had a fig tree in your yard.
We created this salad because well, it was the perfect excuse to combine two of our favorite things…fresh figs and fried goat cheese. I mean really, is there a better combination than that? No, the answer is NO….there’s not! Fried goat cheese really needs no explanation, make it, eat it and you will see what we’re talking about. It’s pretty much one of the best things you’ve ever had in your life. Like, ever.
Not that it was really possible to make this salad even better, but…we did. We added perfectly caramelized roasted cauliflower. Oh yes we did! Topped it all off with some toasted pine nuts and drizzled our favorite maple balsamic vinaigrette over the top. Boom! What are you waiting for?? Hurry up and get to the store so you too can have this on your table tonight!
- ½ head cauliflower, cut into florets
- 1 Tbsp olive oil
- Approx 3 large hadfuls of mixed greens or spring mix
- 4 ripe figs, sliced
- 1 Tbsp toasted pine nuts
- 2 - ½ inch slices of goat cheese
- 1 egg, beaten
- ¼ C flour
- ¼ C panko breadcrumbs
- 1 Tbsp butter
- 1 tsp olive oil
- S & P to taste
- 1 tsp dijon mustard
- ¼ C good quality olive oil
- 1 Tbsp pure maple syrup
- 2 tsp white balsamic vinegar
- salt and pepper to taste
- Preheat oven to 400 degrees. Line a rimmed cookie sheet with parchment paper. Toss cauliflower florets in 1 Tbsp of olive oil and sprinkle with about ½ tsp kosher salt. Roast for 20-25 minutes until cauliflower turns golden brown. Remove from oven and allow to cool.
- Cut goat cheese into slices about ½ inch thick. Freeze sliced goat cheese for about 10-15 minutes- this will make it easier to work with.
- Spread flour on a small plate, spread panko on another small plate and add egg to a low bowl. Dredge goat cheese slices in flour on both sides, coat in egg and finally dredge in panko on both sides. Set aside.
- Heat a small skillet over medium-high heat. Melt butter and 1 tsp of olive oil until bubbly. Add the goat cheese, cooking approx 2 minutes per side until golden brown.
- While the goat cheese is cooking divide the mixed greens equally on 2 plates. Divide the sliced figs, cauliflower and pine nuts and top with toasted goat cheese. Drizzle with maple balsamic vinaigrette.
- In a small bowl, combine all ingredients and whisk until blended.