Sometimes you’re writing a blog post and for the sake of search engine optimization you have to go in a very straight forward direction for the post title. So you name the post as seen above even though you really want to title it,”most amazing salad you’ll ever meet with crunchy, creamy, and savory bits all wrapped up in a drink-it-with-a-straw dressing”. But like, what are the chances that Google is going to pick that up the next time someone searches for fig recipes? So you have to back yourself away from the recipe ledge and get all sersbiznass even though you know you’re doing a disservice to the reality of the salad.
What were we talking about again? Oh right, figs.
Fresh figs are great but they only show up in late summer in my area (maybe a tiny window in early summer) and they don’t stay around for too long. So when they do show up, you have to jump on the fig train and stay on until it throws you off a month or two later. I start to see figs in the store in early August and typically, for my area, they only hang around into late September. My best suggestion is to go fig-crazy during this time, to the point where you never want to see one again. It will be easier to get through the rest of the year without them using this technique.
So the awesome thing about fresh figs is that yes, they are delicious all on their own, but they also pair amazingly well with both savory and sweet flavor profiles. Not all fruits can do this with such finesse as the mighty fig. It’s sweetness lends itself to pairings with salty cheeses and cured meats and also desserts where baking can mellow it’s sweetness and amplify its subtle flavors.
With all the possibilities in front of us, I still prefer a simple, fresh execution. I tend to eat figs by the handful directly from the container or in an easy salad like the one I have for you today. I’ve been eating this salad almost every day for the past week and I still cannot get enough. Plus, the honey lemon dressing is my new favorite for any salad that celebrates fruit. It’s citrusy and light and perfect for the summer but using honey for sweetness really brings about a depth and richness that’s going to be wonderful for fall salads as well.
- 4 C arugula
- 12 fresh figs, quartered
- 4oz goat cheese
- 4oz candied pecans, chopped
- 4oz prosciutto, sliced
- 1 recipe honey lemon dressing, see separate recipe
- Dress arugula in the honey lemon dressing and arrange on a platter.
- Scatter the prosciutto slices and goat cheese on top of the arugula
- Top with candied pecans and figs
- Serve immediately
-Get the honey lemon dressing here
-I highly recommend dressing the arugula separately before you add in all of your toppings. There’s really no reason to drench all the yummy bits in dressing and it’s so easy to over-dress this kind of salad.
-I found my candied pecans at Trader Joe’s but they should be easy to find right in the produce section as a salad topper or with the other mixed nuts at any grocery store.
-Not fig season? Apples or pears would be a great substitute so you can enjoy this salad year-round.
*Affiliate Link Disclaimer-Some of the links on this site are affiliate links. This means that if you purchase an item utilizing one of these links, I may receive a small commission from the sale. This does not increase your cost in any way and is a simple way to help offset the cost of owning and maintaining this blog. Your support is appreciated. If you have any concerns or questions about my use of affiliate links, please contact me!