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Fig and Goat Cheese Salad with Blackberry Balsamic Vinaigrette

A sweet and tangy summer salad, full of flavor!

I promised another summer salad and here it is! I’ve been testing out all different fruit combinations in my salads this season. Conclusion: salad and fruit belong together. A sweet and tangy summer salad, full of flavor!

I have my mother-in-law to thank for introducing me to fresh figs a couple years ago. When you get them at the perfect phase of ripeness, they are soooo divine. In this salad they add a sweet and slightly earthy flavor that goes SO well with the crumbled goat cheese. And then…the dressing.

A sweet and tangy summer salad, full of flavor!

The dressing is made with whole, fresh blackberries and came out even BETTER than I expected! You’ll need a food processor or really good blender to make it, but other than that the ingredients are very simple. The balsamic vinegar is such a nice complement to the berries! The result is tangy, rich, sweet, thick deliciousness. You really don’t need a lot of ingredients to make an awesome salad dressing!

A sweet and tangy summer salad, full of flavor!

Fig and Goat Cheese Salad with Blackberry Balsamic Vinaigrette
 
Prep time
Cook time
Total time
 
Author:
Serves: serves 4
Ingredients
Dressing
  • 1 pint fresh blackberries
  • ¾ c. balsamic vinegar
  • 1 T. Dijon mustard
  • 1 T. raw honey
  • ½ c. extra virgin olive oil
  • salt and pepper
Salad
  • 6 oz. mixed greens (I like those plastic containers of pre-washed greens for salad)
  • 8 fresh figs
  • crumbled goat cheese (to taste, I used about 3 T. for the whole salad)
Instructions
  1. In a saucepan over medium heat, cook the blackberries and ½ c. of the balsamic vinegar until the blackberries have broken down completely (about 15 minutes). Stir often and use the back of your spoon to mash the berries as they cook down. Set aside to cool.
  2. Pour the blackberry mixture, remaining balsamic vinegar, mustard, and honey into the bowl of a food processor. Process until the ingredients form a smooth, thick puree.
  3. Drizzle in the olive oil as the food processor is running. Add oil until the dressing reaches your desired consistency.
  4. Taste and add salt and pepper as necessary.
  5. Chill dressing in the refrigerator until ready to serve.
  6. To assemble salad cut figs in half and place them over greens along with crumbled goat cheese. Drizzle with dressing and enjoy!

A sweet and tangy summer salad, full of flavor!

You’ll have dressing left over. Trust me, that’s a good thing! :)

It’s been a little challenging to juggle work and fitness coaching and blogging, but I’m starting to find my balance. Slowly but surely I am finding my new normal. I’m so appreciative of all you that have hung on for the ride.

-Lauren

 

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