Go Back

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.
Print Recipe Pin Recipe
Servings 6

Ingredients
  

VINAIGRETTE

  • 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

SALAD

  • 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)

Instructions
 

  • ►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.