Fig and Apple Salad with Shaved Goat Gouda | culture: the word on cheese
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Fig and Apple Salad with Shaved Goat Gouda

Fig and Apple Salad with Shaved Goat Gouda

Jackie Botto
A light and crunchy salad. Use a vegetable peeler to shave Gouda into wide, hearty pieces.
Servings 6



  • 1 ½ cups extra virgin olive oil
  • ¾ cup balsamic vinegar
  • 2 tablespoons fig jam
  • 1 small garlic clove finely minced
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper


  • 6 cups spring mix or baby lettuces
  • ½ red onion thinly sliced
  • 1 cup pecans roasted and salted
  • 12 fresh figs halved
  • 2 apples cored and sliced, Honeycrisp or other crisp variety
  • 4 ounces aged goat Gouda (try Midnight Moon)


  • ►VINAIGRETTE: Combine olive oil, balsamic vinegar, fig jam, and garlic to a mixing bowl and vigorously whisk until dressing is emulsified. Season with salt and pepper.
  • ►SALAD: Layer a heaping handful of greens onto a plate. Scatter red onions and pecans evenly over greens. Arrange figs and apples on top. Finish off with Gouda, using a vegetable peeler to shave wide pieces over top. Serve with dressing on the side.

Jackie Botto

Jackie Botto is the food stylist and photographer for the Philadelphia cheese mecca, Di Bruno Bros. and the curator of their blog series, In the Kitchen with Jackie.

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