Fig, Pear, Arugula, and Goat Cheese Salad
 
Prep time
Cook time
Total time
 
Recipe By:
Serves: 4 to 6
Ingredients
  • 2 dried Medjool dates, pitted
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons olive oil
  • Pinch salt
  • ¼ cup ground pecans
  • ¼ cup fine breadcrumbs
  • 4 ounces goat cheese, sliced into ½-inch thick disks
  • 2 tablespoons butter
  • Large handful of arugula
  • Large handful of microgreens
  • 12 figs, cut in half lengthwise
  • 2 ripe pears, cored and thinly sliced
Instructions
  1. Mash the dates in a mortar in pestle to a paste.
  2. Add the vinegar, oil, and salt. Stir until well combined.
  3. Combine the pecans and breadcrumbs in a shallow dish.
  4. Dredge the goat cheese in the nut/breadcrumb mixture, patting firmly.
  5. Heat the butter in a skillet and place the goat cheese gently in the pan, and cook over medium heat for 4-5 minutes, until golden brown. Turn each disk and cook an additional 5 minutes.
  6. While the cheese is cooking, assemble the arugula, micro-greens, figs, and pears on a serving platter.
  7. Place the cheese on top of the salad. Drizzle with date balsamic vinaigrette. Serve cold.
Notes
Being out of Panko, I substituted gluten-free bagel chips for the bread crumbs. I put them with the pecans in a small food processor and pulsed them together.
Recipe by The Gardener Cook at https://www.thegardenercook.com/fig-pear-arugula-and-goat-cheese-salad/