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Fig and Apple Salad with Shaved Goat Gouda


Fig and Apple Salad with Shaved Goat Gouda
Serves 6
A light and crunchy salad. Use a vegetable peeler to shave Gouda into wide, hearty pieces.
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VINAIGRETTE
  1. 1 ½ cups extra virgin olive oil
  2. ¾ cup balsamic vinegar
  3. 2 tablespoons fig jam
  4. 1 small garlic clove, finely minced
  5. ½ teaspoon kosher salt
  6. ½ teaspoon ground black pepper
SALAD
  1. 6 cups spring mix or baby lettuces
  2. ½ red onion, thinly sliced
  3. 1 cup pecans, roasted and salted
  4. 12 fresh figs, halved
  5. 2 apples, cored and sliced, Honeycrisp or other crisp variety
  6. 4 ounces aged goat Gouda, (try Midnight Moon)
Instructions
  1. ►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.
  2. ►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.
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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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